Trypsin Inhibitors Activity in Soybean Its Varietal Differences and Changes During Protein Concentration Process

Abstract

AbstractThe activity level trypsin inhibitors in 118 breeding forms of soybean was determined. It has been noted that diversity appeared to a great extent. In the analyzed forms, some trypsine inhibitors showed a low activity level and high protein content. These forms may be of interest as material for genetic improvement of soybean. Another way for improving soybean protein quality is production of protein preparates. In order to achieve this, conditions for protein concentrates and isolates obtainment were optimized, taking into consideration protein yield and the level of trypsine inhibitors. It was stated that simultaneous to the minimal protein losses the lowest inhibitors activity appeared after washing the meal with 40% alcohol. In the case of isolates the most profitable results appeared after carrying out the extraction at pH 7 and 5°C.