Trypsin Inhibitor Activity in Field Pea (Pisum sativum L.) and Grass Pea (Lathyrus sativus L.)

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• 作者：Xiaofang Wang ; Thomas D. Warkentin ; Colin J. Briggs ; B. Dave Oomah ; Clayton G. Campbell ; and Sheila Woods
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：1998
• 出版时间：July 1998
• 年：1998
• 卷：46
• 期：7
• 页码：2620 - 2623
• 全文大小：43K
• 年卷期：v.46,no.7(July 1998)
• ISSN：1520-5118

文摘

Trypsin inhibitors in grain legumes decrease the digestibility of protein and cause pancreaticenlargement. Seed samples of 17 field pea cultivars grown at 5 locations and 9 grass pea linesgrown at 2 locations in western Canada during 1993 and 1994 were analyzed for trypsin inhibitoractivity (TIA). TIAs in field pea differed significantly among cultivars. Mean TIA in field pea rangedfrom 2.22 trypsin inhibitor unit (TIU) mg^-1 of dry matter (DM) for Danto to 7.66 TIU mg^-1 of DMfor Baroness. Cultivar accounted for more of the total variability (55%) in field pea than environment(18%). TIAs in grass pea did not differ among cultivars or environments. The mean TIA was 27.51TIU mg^-1 of DM for the grass pea lines tested. The correlation between the levels of TIA and seedyield was near zero in field pea and grass pea.Keywords: Field pea; grass pea; Lathyrus sativus L.; Pisum sativum L.; trypsin inhibitor activity