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Optimization of Aqueous Extraction of Trypsin Inhibitor from Gourd and Trypsin Inhibitor Activity of Different Parts of Gourd

SHAO Yue,ZHANG Qi,ZHANG Cheng,MA Yong*   

  1. College of Chemistry, Chemical Engineering and Food Safety, Bohai University, Jinzhou 121013, China
  • Online:2013-09-15 Published:2013-09-27
  • Contact: MA Yong

Abstract:

The aqueous extraction of trypsin inhibitor was optimized using orthogonal array design. Trypsin inhibitor activity
was determined from the standard curve generated using DL-BAPNA as substrate. Our results indicate that the optimal
extraction conditions were 1:4 of solid-to-solvent ratio, 70 ℃, pH 8 and 1 h. The trypsin inhibitor activity and content were 29.8
TIU/g and 38.66 μg/mL in seeds, 28.3 TIU/g and 37.06 μg/mL in rind, and 19.1 TIU/g and 25.33 μg/mL in pulp.

Key words: gourd, trypsin inhibitor, content, bioactivity

CLC Number: