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Development of an enzymatic assay for the quantitative determination of trypsin inhibitory activity in wheat

Lisa Call1, Elisabeth Viktoria Reiter2, Gisela Wenger-Oehn3

  • 1Department of Food Science and Technology, BOKU - University of Natural Resources and Life Sciences, Muthgasse 18, A-1190 Vienna, Austria; Institute of Animal Nutrition and Feed, AGES - Austrian Agency for Health and Food Safety, Spargelfeldstraße 191, A-1220 Vienna, Austria.

Food Chemistry
|July 9, 2019
PubMed

Keywords:
Amylase-trypsin inhibitorEnzymatic assayTrypsin inhibitory activityWheat proteinsWheat sensitivity

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