Gel Filtration Fractionation of the Whole Water‐Extractable Soybean Proteins
- 1 September 1967
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 32 (5) , 531-534
- https://doi.org/10.1111/j.1365-2621.1967.tb00825.x
Abstract
SUMMARY— The water‐extractable soybean proteins (WESP) were fractionated into five fractions by gel filtration with Sephadex G‐200 column. Four of the five fractions were protein fractions, while the fifth fraction was nonprotein fraction. The first two fractions were heterogeneous by sedimentation analysis, while the third and fourth fractions give homogeneous fractions with 7s and 2s respectively. The trypsin inhibitor activity was found only in the fourth fraction.This publication has 17 references indexed in Scilit:
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