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Trypsin and chymotrypsin inhibitor activities in plant foods from Vietnam and Hungary

✍ Scribed by Vinh, Le Tien ;Dworschák, E.

Publisher
John Wiley and Sons
Year
1986
Tongue
English
Weight
296 KB
Volume
30
Category
Article
ISSN
0027-769X

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✦ Synopsis

A method for the determination ofchymotrypsin inhibitor activity and a screening test for evaluating higher activities of trypsin inhibitor were elaborated.

The protease inhibitor activities of the most important plant foods from Vietnam and Hungary were determined. In cereals and legume seeds the activity of chymotrypsin inhibitors is generally lower than that of the trypsin inhibitors. In various soy products (isolates, texturates) the extent of lowering of chymotrypsin inhibitor activity was less than that of trypsin inhibitor related to raw soy bean. The cooking process according to the usual kitchen technique of Vietnam has more effect on the higher trypsin inhibitor level of soy bean than on other legumes of average activity.

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For the estimation of phytate-ion the iron content of FeIII-phytate complex was determined by spectrophotometry with o-phenanthroline. In most cases phytate-phosphorus was also evaluated. In different food samples iron to phosphorus ratio in phytate generally deviated significantly from the theoreti