GB 5009.224-2016 Translated English of Chinese Standard. GB 5009.224-2016: National Food Safety Standard - Determination of trypsin inhibitor activity in soy productshttps://www.chinesestandard.net, 2019 M06 18 - 11 pages This 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 100 mL volumetric 37°C constant-temperature water Acetic acid solution acid solution 3.2.5 Add 1 mL adjust pH back into constant-temperature blank Standard L-BAPA calcium chloride 3.1.4 calcium chloride hydrochloric centrifuge 4.4 chloride hydrochloric acid constant-temperature water bath deleted Determination of trypsin Determine supernatant absorbance Dilute sample extract dilute to 1000 dilution plan Dimethyl sulfoxide 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 Sample dilution solution set volume Sodium hydroxide solution and 0.1 solution during determination solution to adjust soy products Standard blank Standard Standard L-BAPA solution standard tube Table A.1 trypsin inhibitor activity trypsin use solution visible spectrophotometer 4.1 volume to scale vortex oscillator 4.5 water bath 4.6 water to dilute weigh