Cereal Chem 58:291 - 293.  |  VIEW ARTICLE
Thermal Inactivation of Trypsin Inhibitors in Aqueous Extracts of Soybeans. Studies on Substances That Accelerate Inactivation.

G. Ellenrieder, S. Blanco, and A. Bondoni. Copyright 1981 by the American Association of Cereal Chemists, Inc. 

Substances separated from soybean extracts by gel filtration on Sephadex G-75 accelerated thermal inactivation of trypsin inhibitory activity of soybean extracts and purified inhibitors. Aqueous extracts of soybean showed faster antitryptic activity destruction in the presence of these factors at all inactivation times. The effect was appreciable after a few minutes of treatment at 96 C, and after 15 min the residual activity was considerably smaller in the presence of these accelerators. Samples of trypsin inhibitors, purified by gel filtration on Sephadex G-75 and subjected to heat treatment at 96 C for 15 min, showed increases in inactivation practically up to completion with increasing concentration of accelerators. The accelerating effect was observed with all fractions of trypsin inhibitors purified by Sephadex G-75 and diethylaminoethyl cellulose chromatography, but the extent of the effect was not the same for all inhibitors. Carboxymethylation with sodium iodoacetate of the Sephadex G-75 fraction containing the accelerators led to a loss of the accelerating effect at the same time as the carboxymethylation of their free mercapto groups took place.