Thermal inactivation of tepary bean (Phaseolus acutifolius), soybean and lima bean protease inhibitors: Effect of acidic and basic pH

Food Chemistry

Volumn 78, Issue 4, 2002, Pages 419-423

  Osman, Magdi A ^a   Reid, Phyllis M ^a   Weber, Charles W ^a  

^a UNIVERSITY OF ARIZONA   (United States)

Author keywords

Phaseolus acutifolius; Protease inhibitors; Tepary bean

Indexed keywords

ALKALI; CHYMOTRYPSIN INHIBITOR; PLANT EXTRACT; PROTEINASE INHIBITOR; TRYPSIN; TRYPSIN INHIBITOR;

ANTIPYRETIC ACTIVITY; AUTOCLAVE; BEAN; CONFERENCE PAPER; HEATING; LIMA BEAN; PH; PROTEIN PURIFICATION; SOYBEAN; TEPARY BEAN; THERMOSTABILITY;

GLYCINE MAX; PHASEOLUS ACUTIFOLIUS; PHASEOLUS LUNATUS;

EID: 0036768809     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(02)00144-9     Document Type: Conference Paper

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