The trypsin inhibitors present in seed of different grain legume species and cultivar

Trypsin inhibitors in a selection of grain legume seeds from different species and cultivars were studied. The results showed that trypsin inhibition content ranged from negligible in Lupinus spp. to very high in Glycine max. Although there is variation among cultivars, generally the highest TIU mg...

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Bibliographic Details
Published in:Food chemistry 2008-03, Vol.107 (1), p.68-74
Main Authors: Guillamón, Eva, Pedrosa, Mercedes M., Burbano, Carmen, Cuadrado, Carmen, Sánchez, María de Cortes, Muzquiz, Mercedes
Format: Article
Language:English
Subjects:
beans
Biological and medical sciences
cultivars
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Glycine max
Lathyrus
Legume seeds
legumes
Lupinus
seeds
species differences
Trypsin inhibitors
Zymogram gel
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Summary:Trypsin inhibitors in a selection of grain legume seeds from different species and cultivars were studied. The results showed that trypsin inhibition content ranged from negligible in Lupinus spp. to very high in Glycine max. Although there is variation among cultivars, generally the highest TIU mg −1 sample values occured in soybean (43–84) and common bean (21–25). Inhibitor content of different Lathyrus cultivars, ranged from 19–30 TIU mg −1 sample. This was higher than the contents in chickpea (15–19 TIU mg −1 sample) and pea (6–15 TIU mg −1 sample). Lentil and faba bean had low values in most cvs (3–8, and 5–10 TIU mg −1 sample, respectively). Trypsin inhibitor isoform analyses showed that the amount of TI detected, varied with legume species and variety.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2007.07.029