Assay of the trypsin inhibitor activity in seeds of triticale Public Deposited

http://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/bv73c403r

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  • Triticale, a newly man-made cereal from a wheat-rye cross offers a unique food and feed potential because of its higher protein content with nutritionally balanced amino acid composition as compared to other cereal grains. However, some cereal proteins such as trypsin inhibitors, present in triticale and rye, can affect the dioestion and utilization of dietary proteins in non-ruminant animals. Therefore, selections of triticale low in trypsin inhibition activity are desired. This study was thus conducted: (1) To refine existing methods for assaying trypsin inhibitor activity (TIA), so that an accurate laboratory procedure for determining TIA in triticale seeds would be available; (2) To observe the influence of various storage con ditions on changes in TIA of triticale seeds. Eight triticale cultivars harvested in 1982 at the Hyslop Aqronomy Farm near Corvallis, Oregon, were used in the study. It was observed that seed meal of 0.45 mm and 0.75 mm in particle diameter did not significantly influence the assaying results. Either 100 or 125 μg/ml procine trypsin can be used to differentiate various levels of TIA among diverse triticale selections, but not 75 or 150 μg/ml. A larger sample weight of 40 mg resulted in less variation in TIA between duplicated samples than observed when 20 mg samples were used. Experimental data indicated that TIA in seeds of eight triticale cultivars stored under desert (33°C, 65% RH), temperate (21°C, 65% RH) and arctic (1.7°C, 65% RH) conditions showed small but significant increases after 30 days of storage compared with that of the originals (seeds stored in the room conditions, 21 ± 4°C, 30-59% RH). After that, there was no further increase in TIA. For seeds stored under tropical (33°C, 87% RH) conditions, TIA increased significantly in some cultivars or stayed the same in others the first several days, then decreased significantly to an average decrease of 5.67% from the original TIA's. For artificially aged (33°C, 100% RH) seeds, TIA decreased even more siqnificantly to an average decrease of 26.27% from the originals.
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