ABSTRACT

Trypsin inhibitor inhibits the enzymes involved in digestive processes of humans and animals thus have been referred to as an ‘Antinutritional factor’. It reduces the nutritive value of legumes. Indian pea. Lathyrus sativus, is a legume (family: Fabaceae) commonly grown for human consumption and livestock feed in Asia and East Africa.The trypsin inhibitors have been isolated and characterized from many legume seeds, e.g. soyabean, tepary bean, navy bean, faba bean, cowpea, bambara groundnut, pigeon pea and grass pea. In most cases, trypsin inhibitors that have been purified from legumes consist of two types, the Kunitz trypsin inhibitor (20-24 kDa) and Bowman-Birk inhibitor. The inhibitor was purified to homogeneity and was found to be stable over a wide range of pH. It is likely that protease inhibitors expressed and produced in higher amounts in the agronomically important crops would lead to development of resistance against a variety of phytophagous insects. The trypsin inhibitor activity of Indian pea decreased with increasing germination period. A high correlation was found between reduction in trypsin inhibitor activity and the period of germination period. In addition, the trypsin inhibitor isolated from Indian pea often contain high level of starch, small amount of reducing sugar, phenolic content and tannic acid. Keywords: Legume, Trypsin inhibitor, Lathyrus sativas, Tanic acid, phenolic compound, antinutritional factor

https://ijbpas.com/pdf/2018/February/1517462264MS IJBPAS 2018 4369.pdf

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