Continuous method to determine the trypsin inhibitor activity in soybean flour

•Estimation of trypsin inhibitor activity in soybean flours by a continuous method.•The method fulfills the requirements for quality control in industrial processing.•Proposed and standard methods lead to comparable results.•Reducing incubation time increases method sensitivity. The determination of...

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Veröffentlicht in:	Food chemistry 2017-01, Vol.214, p.156-161
Hauptverfasser:	Coscueta, Ezequiel R., Pintado, Manuela E., Picó, Guillermo A., Knobel, Gastón, Boschetti, Carlos E., Malpiedi, Luciana Pellegrini, Nerli, Bibiana B.
Format:	Artikel
Sprache:	eng
Schlagworte:	Analytical method Antinutritional factors Flour - analysis Glycine max - chemistry Nutritive Value Soybean flour Spectrophotometry Trypsin inhibitor activity Trypsin Inhibitors - analysis
Online-Zugang:	Volltext
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