I am using the method outlined by the Kakade et al., (1974) to look at trypsin inhibition in peas. I am having trouble working the calculations back to find out how much is in my sample, using the method: One Trypsin unit = increase of 0.01 in A410 per 10 ml reaction. How can I get from the 10 ml reaction (which contains 1ml sample extract), back to my sample (mg or g). I cannot find solution in literature anywhere as everyone just refers back to the paper. I have done it using a calculation previously used for calculating phenolics and aox in my sample but the values to not look correct.
I would really grateful for any help with this.
Thanks
Dear Sir. Concerning your issue about the calculation of trypsin inhibition of my sample using the method of Kakade et al., (1974). I think the following below link and the attached files may help you in your analysis:
https://www.aaccnet.org/publications/cc/backissues/1990/Documents/67_296.pdf
Thanks
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