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Studies in the proteins of Indian foodstuffs. 10. In vitro digestions of the globulins from aconite bean (P. aconitifolius, Jacq.) and Bengal gram (Cicer arietinum, Linn.)



Studies in the proteins of Indian foodstuffs. 10. In vitro digestions of the globulins from aconite bean (P. aconitifolius, Jacq.) and Bengal gram (Cicer arietinum, Linn.)



J. Indian Inst. Sci, 19A: Part 8, 67-73



The globulins of both species were digested more rapidly by pepsin than by trypsin, and the rates of tryptic digestion were lower than that of casein. The globulins of the aconite bean were more rapidly digested than those of Bengal gram, and the products liberated during peptic digestion were simpler. The diketopiperazines formed during peptic digestion of the globulins of Bengal gram were easily hydrolysable, those formed during tryptic digestion were resistant.

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