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THE EXTRACTIN OF TRYPSIN INHIBITOR FROM SOME MEMBERS OF leguminaceae FAMILY AND DETERMINATION OF OPTIMUM EXTRACTION CONDITIONS FOR LENTIL SEED Lens culinaris | ||
| IRAQ JOURNAL OF AGRICULTURE | ||
| Article 1, Volume 4, Issue 16, 2011, Pages 0-0 | ||
| Authors | ||
| K. A. A. Al- Khafaji; S. G. Omran; A. S. Salman; M. A. Adulrazak | ||
| Abstract | ||
| Resent research aimed to quantitative determination of trypsin inhibitors (as a sample of protease inhibitor) in a cold aqueus extract of some of legumenaceae family members being (lentil, mung bean, chickea bean, jack bean, soy bean, red bean and faba bean) and to identify the best extract regarding the kind of legume, extraction period, temperature, pH and ionic strength of extraction solution. The obtained results showed that the lentil extract gave the higest units of trypsin inhibitor followed by chickea pean, jack bean, red bean and finally soya bean. It has been noticed that the phosphate buffer (pH 6,150mMione)was the best extraction solution as compared to the other solutions. Moreover, extraction at 37°C and 8°C resulted in comparable units of try sin inhibitor. On the respect to extraction period, the trypsin inhibitor unit, after 18 hour was higher than 24 hr. | ||
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