Sensors 2007, 7(1), 67-74; doi:10.3390/s7010067
Article

Influence of Different Genotypes on Trypsin Inhibitor Levels and Activity in Soybeans

Mirjana B. Pesic email, Biljana V. Vucelic-Radovic email, Miroljub B. Barac * email, Sladjana P. Stanojevic email and Viktor A. Nedovic email
Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, 11081 Belgrade-Zemun, Serbia
* Author to whom correspondence should be addressed.
Received: 30 November 2006 / Accepted: 10 January 2007 / Published: 24 January 2007
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Abstract: This study describes the relationship between the two major trypsin inhibitors (TI) in soybean, i.e., the Kunitz (KTI) and Bowman-Birk (BBI) trypsin inhibitors, as well as between them and the corresponding trypsin inhibitor activity (TIA). Twelve investigated soybean genotypes showed significant differences in TI levels and TIA. A very strong positive correlation was found between the levels of KTI and total BBI (r = 0.94, P < 0.05). No relationship was found between KTI, BBI or total TI and TIA. Based on this data, it appears that the levels of major TI in soybean are related. Understanding the relationship between trypsin inhibitors and their activities could be useful for further improvement of the health impacts of soy proteins.
Keywords: Bowman-Birk trypsin inhibitor; Kuniz trypsin inhibitor; trypsin inhibitor activity; soybean genotypes.

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MDPI and ACS Style

Pesic, M.B.; Vucelic-Radovic, B.V.; Barac, M.B.; Stanojevic, S.P.; Nedovic, V.A. Influence of Different Genotypes on Trypsin Inhibitor Levels and Activity in Soybeans. Sensors 2007, 7, 67-74.

AMA Style

Pesic M.B., Vucelic-Radovic B.V., Barac M.B., Stanojevic S.P., Nedovic V.A. Influence of Different Genotypes on Trypsin Inhibitor Levels and Activity in Soybeans. Sensors. 2007; 7(1):67-74.

Chicago/Turabian Style

Pesic, Mirjana B.; Vucelic-Radovic, Biljana V.; Barac, Miroljub B.; Stanojevic, Sladjana P.; Nedovic, Viktor A. 2007. "Influence of Different Genotypes on Trypsin Inhibitor Levels and Activity in Soybeans." Sensors 7, no. 1: 67-74.

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