Trypsin inhibitor levels in seed legumes can be determined by measuring the loss of activity of added trypsin in the presence of a synthetic substrate (BAPA). Using a glycine buffer, pH 11, containing urea and EDTA, to extract trypsin inhibitors it is possible to solve some of the problems encountered with Kakade's method, currently used. This modified procedure has been tested on different legumes.
An improved method for the determination of trypsin inhibitor levels in legumes.
Piergiovanni AR;
1988
Abstract
Trypsin inhibitor levels in seed legumes can be determined by measuring the loss of activity of added trypsin in the presence of a synthetic substrate (BAPA). Using a glycine buffer, pH 11, containing urea and EDTA, to extract trypsin inhibitors it is possible to solve some of the problems encountered with Kakade's method, currently used. This modified procedure has been tested on different legumes.File in questo prodotto:
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Descrizione: Misura TI in leguminose
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