Presence of Nonprotein Trypsin Inhibitor in Soy and Winged Beans

Presence of Nonprotein Trypsin Inhibitor in Soy and Winged Beans 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. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science Wiley

Presence of Nonprotein Trypsin Inhibitor in Soy and Winged Beans

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Publisher
Wiley
Copyright
Copyright © 1983 Wiley Subscription Services, Inc., A Wiley Company
ISSN
0022-1147
eISSN
1750-3841
D.O.I.
10.1111/j.1365-2621.1983.tb14792.x
Publisher site
See Article on Publisher Site

Abstract

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

Journal of Food ScienceWiley

Published: Jan 1, 1983

References

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