Trypsin inhibitor contents of lupin seeds and other grain legumes

Protein digestibility and trypsin inhibitor activity of legume seeds.

Iron and Folate Contents of Tajik Legumes

Seven varieties of Tajik legumes and two Tajik snack type ready-to-eat (RTE) whole/split chickpeas were analyzed for iron in raw and cooked legumes and for naturally occurring folate content in cooked legumes. Iron was measured according to AACC method 40 41B. Folate contents were determined by microbiological (Lactobacillus casei subsp. Rhamnosus ATCC 7469) and high-performance liquid chromato...

The Grain Legumes Integrated Project

Oxalate content of soybean seeds (Glycine max: Leguminosae), soyfoods, and other edible legumes.

Consumption of soybeans and food products made from them is increasing because of their desirable nutritional value. However, the oxalate content of seeds from 11 cultivars of soybean showed relatively high levels of total oxalate from 0.67 to 3.5 g/100 g of dry weight. Oxalate primarily was found as calcium oxalate crystals. Thirteen tested commercial soyfoods contained between 16 and 638 mg o...

Comparison of trypsin inhibitor from colostrum with other crystalline trypsin inhibitors.

We have recently reported (2) the discovery and crystallization of a stoichiometric trypsin inhibitor from bovine colostrum. Several properties of this inhibitor indicated a close similarity to the two trypsin inhibitors from bovine pancreas, the first crystallized by Kunitz and Northrop (3) and the second crystallized by Kazal, Spicer, and Brahinsky (4). It was of interest to examine the compa...