Abstract
The activity of potato protease inhibitor was investigated with special reference to the variety, size and the part of the potato. The inhibitory action was found to differ significantly according to the variety of potato.
In general, smaller potatoes had stronger inhibitory activity than larger ones. Also, the inhibitory activity was found to be greater in the outer part than in the inner part of the potatoes.
The protease inhibitor was greatly decreased when the potatoes were roasted in an oven or in an electronic range, the decrease being especially remarkable on the outer part of the potatoes. Boiled potatoes showed much less inhibitory activity than those roasted in an electronic range.
