Hi. I need help to measure trypsin inhibitor activity in fermented soy and fermented oat samples. The problem is my samples were mixed with water with ratio 1:3 and 1:2 respectively, for fermentation. My soy samples and oat sample have 27% and 70% protein, and 10% and 2% fat, respectively (dried samples before fermentation). I need a method to measure TIA without drying samples. So I have the following problems:
1- Do I need to do deffating of my fermented samples? I prefer not to do it. As for instance, my oat sample has just 2% fat. If yes, how should I do defatting from fermented sample (with the sample to water ratio 1:3)
2- How to extract TIA from my fermented samples (liquid) without drying them? (sample preparation)
I searched a lot and couldn't find a method describing the extraction of TIA from liquid sample.
Thank you
after ppt followed by gel electrophoresis by monitoring the enzyme-specific activity
Check https://onlinelibrary.wiley.com/doi/full/10.1111/1750-3841.13985
Also check https://www.researchgate.net/publication/303803423_Effect_of_germination_and_lactic_fermentation_on_the_trypsin_inhibitor_content_of_soybean_Glycine_max
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