Protein Proteinase Inhibitor from Eggplant Exocarps

  • M. Kanamori
Part of the Nutrition and Food Science book series (NFS, volume 3)


The widespread distribution of a number of proteinase inhibitors have been proved in plants, animals and certain microorganisms. The digestion and absorption of food are influenced negatively by these inhibitors which are considered to be toxic constituents in food. Especially in legumes, a lot of proteinase inhibitors have been studied but the studies on inhibitors contained in vegetables are very few. In our laboratory, a very strong trypsin inhibitor was purified from eggplant exocarp.


DEAE Cellulose Trypsin Inhibitory Activity Bovine Trypsin DEAE Cellulose Chromatography Toxic Constituent 
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Copyright information

© Springer Science+Business Media New York 1980

Authors and Affiliations

  • M. Kanamori
    • 1
  1. 1.Dept. Agric. Chem.Kyoto Pref. Univ.KyotoJapan

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