Trypsin inhibitor test

Soya is an essential source of proteins in feedingstuff. Unfortunately the high level of trypsin inhibitors in soya can be problematic, since it interferes with the digestion of proteins and so results in an incompatibility of unprocessed soya.


Though heating will deactivate the trypsin inhibitors the efficiency of deactivation should be controlled to prove the suitability of the treated soya as a feedingstuff ingredient. Precise and reliable statements can be given using our enzymatic trypsin inhibitor test.