ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Heated soy flours have been analyzed by the pH stat successfully for tryptic proteolysis and for residual trypsin inhibitor in previous studies. Unheated soy flours give a sudden release of hydrogen ion followed by a constantly decreasing proteolysis rate and consequently are difficult to analyze. We have found that by adjusting the pH of the trypsin preparation to 9 (the pH of the analysis) the pH stat method measured proteolysis and trypsin inhibitor in unheated soy flours. The unheated soy protein was hydrolyzed at 40% of the rate of heated soy protein and contained 68 mg/g of Kunitz trypsin inhibitor equivalents.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1982.tb12935.x
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