ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Three proteinase inhibitors, Inhibitor I (a chymotrypsin inhibitor), Inhibitor II (a chymotrypsin and trypsin inhibitor), and Carboxypeptidase Inhibitor were quantified immunologically in extracts of various tissues of Russet Burbank potato tubers and were monitored over various intervals during boiling (30 min), oven baking (80 min, 191°C) and microwave baking (7 min) to assess the effectiveness of cooking in denaturing the potentially toxic proteins. In cooked tubers, Inhibitor II was completely inactivated during all cooking treatments and Inhibitor I was partially inactivated, depending upon the cooking method. The Carboxypeptidase Inhibitor was extraordinarily stable during all of the cooking conditions. Overall, microwave baking was most effective for cumulatively inactivating Inhibitor I and Inhibitor II. The unusual stability of CPI to all types of cooking raises questions concerning the effect of this inhibitor on the total digestibility of cooked potato proteins.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1981.tb14583.x
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