Amounts of protein and oil and activity of the trypsin inhibitor in different varieties of soybean

Fifteen varieties of soybean have been investigated for the amounts of protein, oil, and trypsin inhibitor that they contain. A high thermal stability of the latter has been detected. Information is given on the kinetics of the inhibition of the amidase and proteinase activity of trypsin. It has been shown that the “trypsin inhibitor” consists of a mixture of six proteins.