Correlation between trypsin inhibitors and urease activity
FINAL PRODUCT
RAW MATERIALS
TECHNICAL SPECIFICATIONS
Trypsin inhibitors are biologically active substances that reduce the nutritional value of protein in soybeans.
Food with an increased content of trypsin inhibitors leads to a decrease of hydrolysis of food proteins, decrease of protein assimilation and as a result hypertrophy of the pancreas, liver dysfunction, growth retardation
Urease:
- is not a toxic protein
- is not of much concern to domestic animals nutritionists
The only relationship because as heat is applied in the presence of adequate moisture trypsin inhibitors and urease are deactivated.
The urease activity unlike trypsin inhibitors is easy to measure. That’s why the urease activity is used as a “marker” of trypsin inhibitor activity.
As a result of the study of 104 samples of soybean meal analyzed by Nutrianalisis Ltd between 2008 and 2012, (Belalcazar and Otalora, 2012), there was discovered a correlation between the content of a trypsin inhibitor (x, mg /g) and urease activity (y, pH):
Y = 0,0738 x – 0,1224, with R2 = 0,947.
(R2) is a rather significant correlation between the content of inhibitors of trypsin and urease activity.
The correlation between the content of trypsin inhibitors and urease activity based on the analysis of 104 samples of soybean meal
| Trypsin Inhibitors,
mg/g |
Urease activity,
pH |
Trypsin Inhibitors,
mg/g |
Urease activity,
pH |
| 1,75 | 0,015 | 5,50 | 0,292 |
| 1,81 | 0,024 | 7,00 | 0,382 |
| 2,02 | 0,040 | 7,50 | 0,450 |
| 1,81 | 0,011 | 6,00 | 0,290 |
| 2,00 | 0,023 | 6,00 | 0,276 |
| 1,70 | 0,005 | 9,00 | 0,530 |
| 1,92 | 0,032 | 4,00 | 0,152 |
| 3,56 | 0,120 | 6,20 | 0,321 |
| 3,60 | 0,120 | 5,50 | 0,285 |
| 3,71 | 0,129 | 5,20 | 0,257 |
| 1,90 | 0,021 | 7,50 | 0,430 |
| 2,10 | 0,032 | 8,00 | 0,502 |
| 3,56 | 0,108 | 9,50 | 0,550 |
| 3,40 | 0,127 | 9,00 | 0,510 |
| 1,82 | 0,020 | 7,90 | 0,452 |
| 1,88 | 0,014 | 8,20 | 0,445 |
| 2,15 | 0,025 | 7,00 | 0,412 |
| 2,25 | 0,020 | 6,50 | 0,320 |
| 2,30 | 0,024 | 7,25 | 0,355 |
| 1,95 | 0,020 | 6,90 | 0,402 |
| 1,95 | 0,050 | 6,50 | 0,482 |
| 2,10 | 0,049 | 6,00 | 0,320 |
| 2,82 | 0,050 | 5,50 | 0,300 |
| 2,18 | 0,060 | 7,90 | 0,450 |
| 2,12 | 0,047 | 5,82 | 0,320 |
| 2,02 | 0,020 | 5,75 | 0,290 |
| 2,09 | 0,031 | 5,50 | 0,310 |
| 1,80 | 0,020 | 6,80 | 0,405 |
| 2,09 | 0,031 | 5,95 | 0,300 |
| 1,80 | 0,020 | 7,00 | 0,480 |
| 1,78 | 0,007 | 6,85 | 0,350 |
| 1,75 | 0,010 | 6,92 | 0,420 |
| 1,65 | 0,000 | 7,12 | 0,440 |
| 4,50 | 0,198 | 5,92 | 0,325 |
| 3,05 | 0,080 | 5,40 | 0,285 |
| 2,85 | 0,030 | 5,00 | 0,312 |
| 1,70 | 0,000 | 6,52 | 0,425 |
| 2,10 | 0,060 | 6,20 | 0,355 |
| 3,80 | 0,090 | 6,90 | 0,415 |
| 1,80 | 0,020 | 4,20 | 0,250 |
| 1,76 | 0,020 | 4,07 | 0,157 |
| 2,15 | 0,050 | 6,40 | 0,335 |
| 1,55 | 0,000 | 4,00 | . 0,146 |
| 1,50 | 0,000 | 9,50 | 0,600 |
| 1,62 | 0,000 | 8,24 | 0,480 |
| 1,72 | 0,060 | 7,20 | 0,420 |
| 1,85 | 0,016 | 6,95 | 0,380 |
| 1,88 | 0,032 | 9,20 | 0,520 |
| 3,50 | 0,107 | — | — |
| 2,10 | 0,009 | — | — |
| 3,80 | 0,139 | — | — |
| 3,96 | 0,142 | — | — |
| 1,75 | 0,006 | — | — |
| 1,70 | 0,001 | — | — |
| 2,14 | 0,024 | — | — |
| 3,20 | 0,072 | — | — |
The source of information:
“NEW INSIGHTS ON THE UREASE ACTIVITY RANGE FOR SOYBEAN MEAL”. Nelson Ruiz, PhD. Nelson Ruiz Nutrition, LLC USA
