Differentiation of Soy Bean Antitryptic Factors
- 1 December 1946
- journal article
- research article
- Published by Frontiers Media SA in Experimental Biology and Medicine
- Vol. 63 (3) , 547-550
- https://doi.org/10.3181/00379727-63-15668
Abstract
In a number of respects, the trypsin-inhibiting factor of soy beans which was extracted with 60% alc. and precipitated with acetone differed from the antitrypsin which was extracted with water and precipitated with 60% alc. These substances were differentiated on the basis of their solubilities in a soln. 40% saturated with (NH4)2SO4, in 2.5% trichloracetic acid as well as in alc.Keywords
This publication has 4 references indexed in Scilit:
- Presence of a Growth Inhibiting Substance in Raw SoybeansExperimental Biology and Medicine, 1946
- Anticoagulant Activity of the Trypsin Inhibitor from Soya Bean FlourExperimental Biology and Medicine, 1946
- THE PROTEOLYTIC INHIBITING SUBSTANCE IN THE EXTRACT FROM UNHEATED SOY BEAN MEAL AND ITS EFFECT UPON GROWTH IN CHICKSJournal of Biological Chemistry, 1945
- Crystallization of a Trypsin Inhibitor from SoybeanScience, 1945