Determination of trypsin inhibitor activity of soy products: a collaborative analysis of an improved procedure

Abstract

A more accurate and reproducible procedure is described for measurement of trypsin inhibitor activity of soybean products [e.g. soy flours, protein isolates and protein concentrates] than the method developed by Kakade [FSTA (1970) 2 4J369] for measuring antitryptic activity in raw soybeans. Because the modified procedure is particularly suitable in determining trypsin inhibitor activity of heat-processed samples, it is recommended for use in evaluating the heat destruction of trypsin inhibitors in soybean samples.