Abstract
Similar to the trypsin inhibitor, the chymotrypsin inhibitor also decreases protein degradability in the intestine, resulting in lower availability of amino acids and peptides for production purposes. This adversely affects growth and other productive responses. This inhibitor is also heat labile.
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References
Kakade, M. L., Swenson, D. H., and Liener, I. E. (1970) Note on the determination of chymotrypsin and chymotrypsin inhibitor activity using casein. Anal. Biochem. 33, 255–258.
Lowry, O. H., Rosebrough, N. J., Farr, A. L., and Randall, R. J. (1951) Protein measurement with the Folin phenol reagent. J. Biol. Chem. 193, 265–275.
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© 2007 Humana Press Inc., Totowa, NJ
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Makkar, H.P.S., Siddhuraju, P., Becker, K. (2007). Chymotrypsin Inhibitor. In: Plant Secondary Metabolites. Methods in Molecular Biology™, vol 393. Humana Press. https://doi.org/10.1007/978-1-59745-425-4_2
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DOI: https://doi.org/10.1007/978-1-59745-425-4_2
Publisher Name: Humana Press
Print ISBN: 978-1-58829-993-2
Online ISBN: 978-1-59745-425-4
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