Extraction, purification and properties of trypsin inhibitor from Thai mung bean (Vigna radiata (L.) R. Wilczek)

Food Chemistry

Volumn 129, Issue 4, 2011, Pages 1348-1354

  Klomklao, Sappasith ^a   Benjakul, Soottawat ^b   Kishimura, Hideki ^c   Chaijan, Manat ^d  

^a THAKSIN UNIVERSITY   (Thailand)

^b PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^c HOKKAIDO UNIVERSITY   (Japan)

^d WALAILAK UNIVERSITY   (Thailand)

Author keywords

Characterisation; Protease; Purification; Trypsin inhibitor

Indexed keywords

AMMONIUM SULPHATE; CHARACTERISATION; DISTILLED WATER; EXTRACTION MEDIUM; EXTRACTION TIME; GEL FILTRATION; INHIBITORY ACTIVITY; MUNGBEANS; PROTEASE; REDUCING CONDITIONS; SEPHADEX; THAILAND; TRYPSIN INHIBITOR; VIGNA RADIATA; WIDE PH RANGE;

AMMONIUM COMPOUNDS; ION EXCHANGE; MOLECULAR WEIGHT DISTRIBUTION; SEED; SODIUM CHLORIDE;

PURIFICATION;

MUNG BEAN TRYPSIN INHIBITOR; TRYPSIN INHIBITOR; UNCLASSIFIED DRUG;

ARTICLE; CONTROLLED STUDY; ENZYME INHIBITION; EXTRACTION; GEL FILTRATION; HEAT TREATMENT; MOLECULAR WEIGHT; MUNG BEAN; NONHUMAN; PH; PLANT SEED; PRECIPITATION; PURIFICATION; REACTION TIME; THAILAND; THERMOSTABILITY;

VIGNA RADIATA; VIGNA RADIATA VAR. RADIATA;

EID: 80051790622     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.05.029     Document Type: Article

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