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

Abstract

A method for the determination of chymotrypsin 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.