Abstract：
:The determination of trypsin inhibitor (TI) activity is of importance to evaluate the nutritional value of soybean flours. An analytical method, which involves a continuous spectrophotometric rate determination for trypsin activity against the substrate N-benzoyl-DL-arginine p-nitroanilide, is proposed as an alternative to the standard discontinuous assay. Stopping the reaction with acetic acid and a centrifugation/filtration step to decrease turbidity are not required, thus reducing costs and sample preparation time. The TI activity of different flour samples, determined by both assays, demonstrated to be statistically comparable, irrespective of the TI concentration level. The coefficients of variation of the novel method did not exceed 8% at any concentration level. The curves of progress reaction showed a non-linear behavior in samples without TI. A reduction of incubation time from 10min to 2min increased the method sensitivity and extended its linear range. A more economical, faster and simpler assay was developed.
journal_name
Food Chemjournal_title
Food chemistryauthors
Coscueta ER,Pintado ME,Picó GA,Knobel G,Boschetti CE,Malpiedi LP,Nerli BBdoi
10.1016/j.foodchem.2016.07.056subject
Has Abstractpub_date
2017-01-01 00:00:00pages
156-161eissn
0308-8146issn
1873-7072pii
S0308-8146(16)31078-0journal_volume
214pub_type
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