Protease inhibitor activity in seed flour of local bean (Phaseolus vulgaris L.) cultivars
DOI:
https://doi.org/10.59797/jfl.v28i3.965Keywords:
a-Amylase, Protease Inhibitors (PIs), Trypsin inhibitor activityAbstract
In the present study, nine Phaseolus vulgaris L. cultivars of Himalayan region were analyzed for trypsin and a-amylase inhibitor activity. Trypsin inhibitor activity (TUI) per gram seed flour was maximumin Baspa cultivar (3100.833±2.674) and minimum in Luxmi cultivar (1026.250±4.070), while the total soluble protein (mg per gram seed flour) was maximum in Capsule cultivar (154.984±0.384) and minimum in Contender cultivar (105.034±0.408). α-Amylase instead activity (AIA) per gram seed flour was found maximum in Triloki cultivar and it was found to be 4.974±0.006, 10.257±0.016 and 8.170±0.014 respectively. The minimum α-amylase inhibitor activity per gram seed flour (2.211±0.015) was found in Baspa cultivar.
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