The Study On Measurement Method For Trypsin Inhibitor's Activity Of Soya Products

The main component of Soybean's resisting nutrition factor is trypsin inhibitor. High temperature heating up passivation method was commonly used to make the trypsin inhibitor lose activity in the process of soya products treatment. As there are many kinds of soybean products, so there are also many different productive technologies.In the procedure of production and production quality inspection, accurate and reliable measurement methods are needed to carry out the measurement for trypsin inhibitor's activity and the contents of the activity component. Besides, in the research on how to cultivating soybeans breed with lower trypsin inhibitor factor, to carry out the study on soybean products's technologies, we also need accurate and reliable methods for the meansurement of trypsin inhibitor's activity and the contents of the activity component.We verified the measurement method with standard trypsin inhibitor samples, and improved the method for corresponding part of standard method. We measureated the activity of trypsin inhibitor in soybean and bean products, and gave accurate fixed value for standard trypsin inhibitor samples. Using this inhibitor as standard sample to do standard curve, we measured the trypsin inhibitor's activity in unknown samples.