Extraction, purification and properties of trypsin inhibitor from Thai mung bean (Vigna radiata (L.) R. Wilczek)

Author:

Klomklao Sappasith,Benjakul Soottawat,Kishimura Hideki,Chaijan Manat

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference26 articles.

1. Inhibitory effects of legume seed extracts on fish proteinases;Benjakul;Journal of the Science of Food and Agriculture,1999

2. Isolation and characterization of trypsin inhibitors from some Thai legume seeds;Benjakul;Journal of Food Biochemistry,2000

3. Some physicochemical and antinutritional properties of raw flours and protein isolates from Mucuna pruriens (velvet bean) and Canavalia ensiformis (jack bean);Betancur-Ancona;International Journal of Food Science and Technology,2008

4. Purification and partial characterization of a proteinase inhibitor from terzry bean (Phaseolus acutifolius) seeds;Campos;Journal of Food Biochemistry,1997

5. Amino acids, peptides, and proteins;Cheftel,1985

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