J. Anim Sci.
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J. Anim Sci. 1952. 11:422-429.
© 1952 American Society of Animal Science
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The Digestion of Protein In Vitro as Influenced by Extracts from Soybean Forage1

K. A. Kendall and R. W. Touchberry2

University of Illinois,3

Abstract

The effects of extracts of green soybean forage fractions on the proteolytic action of trypsin were studied. Under the conditions of these experiments there was no significant inhibition of the activity of trypsin when in the presence of an extract from soybean forage in the prebloom stage of development. However, the existence of a trypsin inhibiting factor in soybean forage was observed at the onset of seed formation. The proteolytic action of trypsin upon casein was retarded in some manner by extracts from the vegetative portion of green soybean plants from which seeds had been removed. The extent to which trypsin action was inhibited was much greater in the presence of seed extracts than that of leaf-stem extracts. The concentration of the inhibiting factor showed a tendency to increase as the soybean plant became more mature. The trypsin inhibiting factor in the immature seed was inactivated by heating to a temperature of 120° C. at 15 pounds pressure.

Footnotes

1 Abstract of this study was presented at the 46th annual meeting of the American Dairy Science Association, Knoxville, Tennessee, June 7, 1951.

2 The authors wish to thank Doctors E. E. DeTurk and C. M. Woodworth of the department of agronomy, University of Illinois, and Mr. J. L. Cartter, senior agronomist, U. S. Soybean Laboratory, for providing greenhouse facilities for the growing of the soybeans that were used in this study and E. E. Hixson and George D. Rolleri for technical assistance in the conduct of the study.

3 Department of Dairy Science.






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Copyright © 1952 by the American Society of Animal Science.