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Studies on the role of protease inhibitor from potato bulbs in digesting protein food

, : Studies on the role of protease inhibitor from potato bulbs in digesting protein food. Acta Physiologica Polonica 24(2): 361-370

When extract of potato tubers was heated at up to 100 deg C for 5 min there was little loss of antitryptic activity but when heated at 100 deg for 60 min there was a reduction in activity of about 40%. When whole potatoes were boiled the inhibitor was not destroyed but about half the activity passed to the boiling liquid. Antitryptic activity was not reduced when potatoes were dried and frozen.


PMID: 4576078

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