Selection of Sweetpotato Lines with High Protein Content and/or Low Trypsin Inhibitor Activity

Preparation of unheated soy protein isolates with low trypsin inhibitor content.

The nutritional quality of soy protein products is affected by the processing conditions employed in their manufacture. Heat treatment during processing serves to inactivate the inhibitors of trypsin and chymotrypsin, enzymes which play a key role in the digestion of protein in animals. In the processing of defatted soy flour to prepare a soy protein isolate, generally no heat treatment is used...

Protein digestibility and trypsin inhibitor activity of legume seeds.

Trypsin-Catalyzed Peptide Synthesis in Acetonitrile with Low Water Content

Enzymatic reactions in organic solvents are very common in recent studies, due to the high substrate and stereoselectivities of enzymes. However, in general, enzymes are liable to be deactivated by direct contact with organic solvents. In order to overcome this problem, biphasic reaction systems consisting of water and water-immiscible organic solvents have frequently been employed; examples ar...

The Effects of Nitrogen on Protein, Oil and Trypsin Inhibitor Content of Soybean

Vegetative storage protein with trypsin inhibitor activity occurs in Sapindus mukorassi, a sapindaceae deciduous tree.

A vegetative storage protein (VSP) with trypsin inhibitor activity in a deciduous tree, Sapindus mukorassi, was characterized by means of sodium dodecyl sulfate-polyacrylamide gel electrophoresis, Western-blot, immuno-histochemical localization, light- and electro-microscopy, together with analysis of proteinase inhibitor activity of the purified VSP in vitro. There were two proteins with molec...