A rapid automated procedure for the determination of trypsin inhibitor activity in soybean products and common foods

1984 ◽  
Vol 32 (4) ◽  
pp. 908-911 ◽  
Author(s):  
Bonnie A. Charpentier ◽  
Dale E. Lemmel
Keyword(s):  
Trypsin Inhibitor ◽  
Trypsin Inhibitor Activity ◽  
Inhibitor Activity

scholarly journals Optimizing the Determiniaton of Trypsin Inhibitor Activity in Chickpeas by Response Surface Methodology

1997 ◽  
Vol 80 (2) ◽  
pp. 441-446 ◽  
Author(s):  
Beatríz Martínez-Domínguez ◽  
Francisco Rincón-León
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Trypsin Inhibitor ◽  
Extraction Time ◽  
Hydrolysis Rate ◽  
Critical Parameters ◽  
Trypsin Inhibitor Activity ◽  
Inhibitor Activity

Abstract Response surface methodology (RSM) was used to optimize determination of trypsin inhibitor activity (TIA) in chickpea. TIA was determined by measuring the hydrolysis rate of N-α-benzoyl-DL-arginine-p- nitroanilide hydrochloride (BAPNA) in the presence of both pig pancreatic trypsin (EC 3.4.21.4) and chickpea extract containing trypsin inhibitor. Three critical parameters in TIA determination—buffer extraction pH (pH), stirring extraction time (Set), and development color time (Dct)—were optimized. Highest TIA values were obtained when pH = 11, Set = 150 min, and Dct = 10.2 min.

scholarly journals Effect of duration of cooking on the levels of some antinutritional factors of nine varieties of Lablab purpureus beans

2021 ◽  
Vol 35 (2) ◽  
pp. 217-223
Author(s):  
F. O. Abeke ◽  
S. O. Ogundipe ◽  
I. I. Dafwang ◽  
A. A. Sekoni ◽  
A. Abu ◽  
...  
Keyword(s):  
Trypsin Inhibitor ◽  
Antinutritional Factors ◽  
Cooking Time ◽  
Hydrocyanic Acid ◽  
Trypsin Inhibitor Activity ◽  
Lablab Purpureus ◽  
Antinutritional Factor ◽  
Inhibitor Activity ◽  
Time Period

The objective of this study was to determine the effect of duration of cooking of various varieties of Lablab purpureus beans at 1000 on their antinutritional factor compositions. Nine different varieties of Lablab purpureus beans were subjected to cooking for 0.0, 10.0, 200, 30.0), 40.0,50.0 and 60.0 minutes respectively at 100°C. For each batch of cooking, 4 litres of water was first brought to boiling in a 10 litre aluminium cooking pot and about 50g of the seed was poured into the boiling water, covered and allowed to cook for each specified time period. The seeds were sun dried for 3 days before milling. A representative sample for each cooking time and for each variety was taken to the laboratory for the determination of antinutritional factors to include trypsin inhibitors, phyric acid, tannin and hydrocyaric acid. Results obtained indicate that duration of cooking had a significant (P<0.05) effect on the antinutritional composition of the various varieties of lablab beans. The levels of antinutritional factors in the beans were found to decrease significantly (P<0.05) as the duration of cooking increased across the various varieties. However percent destructions of trypsin inhibitor activity, phytic acid and hydrocyanic acid were very rapid at about 30 minutes of cooking. 

Ileal digestibility of protein and amino acids of feed peas with different trypsin inhibitor activity in pigs

2000 ◽  
Vol 80 (4) ◽  
pp. 643-652 ◽  
Author(s):  
F. Grosjean ◽  
C. Jondreville ◽  
I. Williatte-Hazouard ◽  
F. Skiba ◽  
B. Carrouée ◽  
...  
Keyword(s):  
Amino Acids ◽  
Trypsin Inhibitor ◽  
Crude Protein ◽  
Trypsin Inhibitor Activity ◽  
Rectal Anastomosis ◽  
Inhibitor Activity ◽  
Ileal Digestibility ◽  
Physical Chemical ◽  
Protein Amino Acids ◽  
Weight Proportion

Ileal digestibility of protein and amino acids was measured in pigs fed 13 round, tannin-free peas samples and related to the following physical, chemical and biological characteristics of these samples: thousand-seed weight, proportion of hulls, starch, fibre, crude protein, ether extract and ash contents, trypsin inhibitor activity and trypsin inhibitor activity per unit of crude protein (TIAP). Each pea sample was included in a diet containing starch, sucrose, minerals and vitamins and fed to four barrows (50 to 100 kg) fitted with an end-to-end ileo-rectal anastomosis. Standardised ileal protein and amino acid digestibilities, except for alanine of peas decreased linearly with increasing TIAP (P < 0.01) and was not affected by fiber content. For example standardized ileal digestibilities values (%) decreased by −0.1975, −0.1617, −0.2171, −0.2630, −0.2029 and −0.3536 per unit of TIAP (expressed in unit of trypsin inhibited per milligram crude protein), respectively, for crude protein and lysine, threonine, methionine, cystine and tryptophan. Key words: Peas, trypsin inhibitor activity, standardised ileal digestibilities, protein, amino acids, pig

scholarly journals Varietal Differences in Trypsin Inhibitor Activity of Sweetpotato Roots

2005 ◽  
Vol 7 (1) ◽  
pp. 17-23 ◽  
Author(s):  
Jun Toyama ◽  
Makoto Yoshimoto ◽  
Osamu Yamakawa
Keyword(s):  
Trypsin Inhibitor ◽  
Trypsin Inhibitor Activity ◽  
Inhibitor Activity ◽  
Varietal Differences

Evolution of Trypsin Inhibitor Activity during Germination of Lentils

1995 ◽  
Vol 43 (8) ◽  
pp. 2231-2234 ◽  
Author(s):  
Juana Frias ◽  
Concepcion Diaz-Pollan ◽  
Cliff L. Hedley ◽  
Concepcion Vidal-Valverde
Keyword(s):  
Trypsin Inhibitor ◽  
Trypsin Inhibitor Activity ◽  
Inhibitor Activity
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