Differentiation of Soy Bean Antitryptic Factors

作者：Donald E. Bowman · 发表于：Experimental Biology and Medicine · 年份：1946 · DOI：10.3181/00379727-63-15668 · 被引用次数：190 · 研究领域：Soybean genetics and cultivation、Proteins in Food Systems、Phytoestrogen effects and research

In a number of respects, the trypsin-inhibiting factor of soy beans which may be extracted with 60% alcohol and precipitdted with acetone differs from the nntitrypsin which can be extracted with water and precipitated with 60% alcohol. rhese substances may be differentiated on the basis of their solubilities in a solution 4O% sdturated with ammonium sulfate. in 2.5%, trichloracetic acid as well as in alcohol