The determination of trypsin inhibitor levels in foodstuffs

Abstract The trypsin inhibitor activity of processed foods can be determined by measuring the loss of activity of added trypsin under standard conditions. Observed values are not usually independent of the degree of inhibition, and averaging over a range of inhibition levels or extrapolation to zero inhibition may not produce a more reliable value. A somewhat modified method is described which has been tested in two laboratories and used for large numbers of different samples on a routine basis; its application and limitations are discussed.