Continuous method to determine the trypsin inhibitor activity in soybean flour
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- 作者：Ezequiel R. Coscuetaa ; b ; Manuela E. Pintadob ; Guillermo A. Picó ; a ; Gastó ; n Knobela ; Carlos E. Boschettia ; Luciana Pellegrini Malpiedia ; Bibiana B. Nerlia ; bnerli@fbioyf.unr.edu.ar" class="auth_mail" title="E-mail the corresponding author
- 关键词：Soybean flour ; Antinutritional factors ; Trypsin inhibitor activity ; Analytical method
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 January 2017
- 年：2017
- 卷：214
- 期：Complete
- 页码：156-161
- 全文大小：519 K
文摘
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Estimation of trypsin inhibitor activity in soybean flours by a continuous method.
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The method fulfills the requirements for quality control in industrial processing.
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Proposed and standard methods lead to comparable results.
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Reducing incubation time increases method sensitivity.