GB 5009.224-2016: Translated English of Chinese Standard. GB 5009.224-2016: National Food Safety Standard - Determination of trypsin inhibitor activity in soy productsThis Standard specifies determination method for trypsin inhibitor activity (TIA) in soy products. This Standard is applicable to determination for trypsin inhibitor activity in soy products. |
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0.1 mol/L hydrochloric 0°C~4°C refrigerator 100 mL volumetric 37°C constant-temperature water Acetic acid solution acid solution 3.2.5 activity mL Added Add 1 mL adjust pH blank Standard L-BAPA calcium chloride 3.1.4 calcium chloride hydrochloric chloride hydrochloric acid constant-temperature water bath deleted Determination of trypsin Dilute sample extract dilute to 1000 dilution plan Dimethyl sulfoxide Expected TIA GB/T Glacial acetic acid hydrochloric acid 3.1.1 hydrochloric acid solution Inhibition rate mg/g mg/mL milligrams mix solutions mL Added substance mL of hydrochloric mL of trypsin mL volumetric flask mol/L hydrochloric acid pipette Place centrifuge tube Place in 37°C plan for sample r/min Respective add set volume Sodium hydroxide solution and 0.1 solution during determination solution to adjust soy products Standard blank Standard standard tube Table A.1 trypsin inhibitor activity Trypsin stock solution trypsin use solution tube in centrifuge visible spectrophotometer 4.1 volume to scale vortex oscillator 4.5 water bath 4.6 water to dilute weigh
Bibliographic information
| Title | GB 5009.224-2016: Translated English of Chinese Standard. GB 5009.224-2016: National Food Safety Standard - Determination of trypsin inhibitor activity in soy products |
| Author | https://www.chinesestandard.net |
| Publisher | https://www.chinesestandard.net, 2019 |
| Length | 11 pages |
| Export Citation | BiBTeX EndNote RefMan |