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Continuous method to determine the trypsin inhibitor activity in soybean flour

2017Journal article Restricted access
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dc.contributor.authorCoscueta, Ezequiel R.
dc.contributor.authorPintado, Manuela E.
dc.contributor.authorPicó, Guillermo A.
dc.contributor.authorKnobel, Gastón
dc.contributor.authorBoschetti, Carlos E.
dc.contributor.authorMalpiedi, Luciana Pellegrini
dc.contributor.authorNerli, Bibiana B.
dc.date.accessioned2017-12-13T16:01:27Z
dc.date.available2017-12-13T16:01:27Z
dc.date.issued2017
dc.description.abstractThe determination of trypsin inhibitor (TI) activity is of importance to evaluate the nutritional value of soybean flours. An analytical method, which involves a continuous spectrophotometric rate determination for trypsin activity against the substrate N-benzoyl-DL-arginine p-nitroanilide, is proposed as an alternative to the standard discontinuous assay. Stopping the reaction with acetic acid and a centrifugation/filtration step to decrease turbidity are not required, thus reducing costs and sample preparation time. The TI activity of different flour samples, determined by both assays, demonstrated to be statistically comparable, irrespective of the TI concentration level. The coefficients of variation of the novel method did not exceed 8% at any concentration level. The curves of progress reaction showed a non-linear behavior in samples without TI. A reduction of incubation time from 10min to 2min increased the method sensitivity and extended its linear range. A more economical, faster and simpler assay was developed.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationCoscueta, E. R., Pintado, M. E., Pico, G. A., Knobel, G., Boschetti, C. E., Pellegrini Malpiedi, L., Nerli, B. B. (2017). Continuous method to determine the trypsin inhibitor activity in soybean flour. Food Chemistry, 214, 156-161pt_PT
dc.identifier.doi10.1016/j.foodchem.2016.07.056pt_PT
dc.identifier.eid84978804131
dc.identifier.eissn1873-7072
dc.identifier.issn0308-8146
dc.identifier.pmid27507460
dc.identifier.urihttp://hdl.handle.net/10400.14/23673
dc.identifier.wos000384776500021
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationPIP0551/12pt_PT
dc.relationPIRSESGA-2013-611493 BI_1pt_PT
dc.subjectSoybean flourpt_PT
dc.subjectAntinutritional factorspt_PT
dc.subjectTrypsin inhibitor activitypt_PT
dc.subjectAnalytical methodpt_PT
dc.titleContinuous method to determine the trypsin inhibitor activity in soybean flourpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage161pt_PT
oaire.citation.startPage156pt_PT
oaire.citation.titleFood Chemistrypt_PT
oaire.citation.volume214pt_PT
person.familyNameCoscueta
person.familyNamePintado
person.familyNameMalpiedi
person.familyNameNerli
person.givenNameEzequiel
person.givenNameMaria Manuela
person.givenNameLuciana P
person.givenNameBibiana
person.identifier456608
person.identifier.ciencia-id6614-705D-EBA7
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0003-4496-2001
person.identifier.orcid0000-0002-0760-3184
person.identifier.orcid0000-0002-3195-9578
person.identifier.orcid0000-0003-0469-7266
person.identifier.ridJ-7033-2016
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id56986455000
person.identifier.scopus-author-id7004483898
person.identifier.scopus-author-id23971139100
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationf1f94059-86c8-4386-875f-a864386d54b4
relation.isAuthorOfPublicationba387c7d-27c9-4016-895c-b35597e91ebc
relation.isAuthorOfPublicationeb24b0a5-6a33-46e2-b2f1-d8fabf27f92e
relation.isAuthorOfPublication15632889-2106-4403-b66c-9026cf4478fe
relation.isAuthorOfPublication.latestForDiscoveryba387c7d-27c9-4016-895c-b35597e91ebc

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