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AACC International Approved Methods - AACC Method 22-40.01. Measurement of Trypsin Inhibitor Activity of Soy Products -- Spectrophotometric Method

AACC International Approved Methods

Enzymes

AACCI Method 22-40.01
Measurement of Trypsin Inhibitor Activity of Soy Products -- Spectrophotometric Method

VIEW METHOD

Objective
This method determines total and residual trypsin inhibitors in soy products, including raw and toasted soybean meals and flours, soy protein concentrates and isolates, and corn-soy mixtures. Trypsin inhibitor activity is determined by incubating the sample with a known substrate (BAPA) and trypsin. Trypsin activity is indicated by an increase in absorbance at 410 nm. Inhibition of trypsin, by the inhibitor present in the sample, decreases the absorbance increase. The method can be modified slightly to determine trypsin inhibitor content in other food and feed products and plant materials.