Nutritional Studies of Soybean Meals Processed in Different Conditions:(4) Study of the Trypsin Inhibiting Fractions

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A trypsin inhibiting fraction was precipitated with alcohol according to the method of KUNITZ. The inhibitor of crystalline protein was isolated. Another trypsin-retarding fraction, which was insoluble in acetone, was extracted out of underheated meals according to the method of BOWMAN. They inhibited the proteolytic action of crystalline trypsin. The inhibiting activities were measured. The amino acid compositions of the soybean trypsin inhibitors were analysed. An experiment was conducted in an attempt to study the effects of growth inhibiting materials present in the underheated meals. Acetone insoluble fraction, extractedout of underheated meals, were used as a source of trypsin inhibitor.Corn soybean meal type diet supplemented by the acetone insoluble fraction and corn-underheated soybean type diet, fed in the diets at level which supplied equivalent quantities of trypsin inhibitor, were not equally toxic as judged by the effects on growth of chicks. Acetone insoluble fraction could not account for all the growth retarding effects obtained with underheated meals. It was suggested that other component(s) of underheated meals in adddition to acetone insoluble fraction affected the nutritional value of the meals.
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