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ABSTRACT The total trypsin inhibitor was determined in extracts of 11 cultivars of soybeans and 11 strains of winged beans. The proteins in the extracts were precipitated by 16% trichloroacetic acid (w/v), and nonprotein trypsin inhibitor activities were determined in the protein‐free supernatants. The nonprotein trypsin inhibitor activities varied between 10.32 ± 1.39 and 24.41 ± 1.04 units/mg defatted soybean samples and in winged beans ranged between 2.65 ± 0.62 and 6.79 ± 0.27 units/mg defatted samples. The nonprotein trypsin inhibitor composed 27–55% of the total trypsin inhibitor activity in the soybeans, and 5–14% of the total activity in winged beans.
Journal of Food Science – Wiley
Published: Jan 1, 1983
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