INVESTIGADORES
PICO Guillermo Alfredo
artículos
Título:
Continuous method to determine the trypsin inhibitor activity in soybean flour
Autor/es:
EZEQUIEL R. COSCUETA; MANUELA E. PINTADO; GUILLERMO A. PICÓ; GASTON KNOVEL; CARLOS BOSCHETTI; BIBIANA B.
Revista:
FOOD CHEMISTRY
Editorial:
ELSEVIER SCI LTD
Referencias:
Lugar: Amsterdam; Año: 2017 vol. 214 p. 156 - 161
ISSN:
0308-8146
Resumen:
The determination of trypsin inhibitor (TI) activity is of importance to evaluate the nutritional value ofsoybean flours. An analytical method, which involves a continuous spectrophotometric rate determinationfor trypsin activity against the substrate N-benzoyl-DL-arginine p-nitroanilide, is proposed as analternative to the standard discontinuous assay. Stopping the reaction with acetic acid and a centrifugation/filtrationstep to decrease turbidity are not required, thus reducing costs and sample preparationtime.The TI activity of different flour samples, determined by both assays, demonstrated to be statisticallycomparable, irrespective of the TI concentration level. The coefficients of variation of the novel methoddid not exceed 8% at any concentration level.The curves of progress reaction showed a non-linear behavior in samples without TI. A reduction ofincubation time from 10 min to 2 min increased the method sensitivity and extended its linear range.A more economical, faster and simpler assay was developed.
