TRYPSIN INHIBITOR ACTIVITIES OF FRESH AND HEAT PROCESSED POTATOES (1278)

• 作 者: MiYeonKim;ChanWokSon;OhYoonKwon;HyunJungShim;MinHeeKim;MeeReeKim;
• 机 构: Dept.of Food and Nutrition, Chungnam National University, Gung-dong 220, Yuseoung-gu, Daejeon 305-76
• 出 处: 第十四届世界食品科技大会
• 发表日期: 2008年期

　　The trypsin inhibitor activities (TIA) of various potato cultivars and processed potatoes were evaluated by measuring the inhibition of trypsin inhibitor activity using N-benzoyl-DL-arginine-p-nitro-anilide (BAPNA) as substrate.The TIA values of five potato cultivars (1.99 to 2.88 mg/g) were significantly different among cultivars (p<0.05).When the TIA values of commercially processed potatoes were determined,no TIA was detected.During cooking,the IT50 (time required to reach 50% inhibition of TIA) values were decreased as heating temperature and time increased.