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- Hamerstrand, G.E.; Black, L.T.; Glover, J.D.
- Cereal chemistry 1981 v.58 no.1 pp. 42
- soybeans; food composition; trypsin inhibitors; chemical analysis; food analysis; enzyme inhibition; trypsin; enzymatic hydrolysis; spectroscopy; enzyme substrates; soybean products
- ... The standard AACC (American Association of Cereal Chemists) method for determining trypsin inhibitor in soy products, based on the tryptic hydrolysis of a synthetic substrate, benzoyl-DL-arginine-p-nitroanalide hydrochloride, produced data in the nonlinear portion of the absorbance-sample size curve (above 60% inhibition of trypsin). These values, when converted to trypsin inhibitor units/ml and e ...