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- Hamerstrand, G.E.; Black, L.T.; Glover, J.D.
- Cereal chemistry 1981 v.58 no.1 pp. 42
- trypsin inhibitors, etc ; soybeans; food composition; chemical analysis; food analysis; enzyme inhibition; trypsin; enzymatic hydrolysis; spectroscopy; enzyme substrates; soybean products; Show all 11 Subjects
- ... 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 ...
- Kakade, M.L.; Rackis, J.J.; McGhee, J.E.; Puski, G.
- Cereal chemistry 1974 v.51 no.3 pp. 376
- trypsin inhibitors, etc ; soybean products; soy flour; defatted products; raw foods; toasting; enzyme inhibition; trypsin; chemical analysis; Show all 9 Subjects
- ... A more accurate and reproducible procedure is described for measurement of trypsin inhibitor activity of soybean products [e.g. soy flours, protein isolates and protein concentrates] than the method developed by Kakade [FSTA (1970) 2 4J369] for measuring antitryptic activity in raw soybeans. Because the modified procedure is particularly suitable in determining trypsin inhibitor activity of heat-p ...