Anticoagulant Activity of the Trypsin Inhibitor from Soya Bean Flour
- 1 April 1946
- journal article
- research article
- Published by Frontiers Media SA in Experimental Biology and Medicine
- Vol. 61 (4), 440-441
- https://doi.org/10.3181/00379727-61-15346p
Abstract
It was shown that the trypsin inhibitor from unheated soya bean flour had marked anticoagulant activity on human whole blood, recalcified plasma and recalcified plasma to which an excess of thromboplastin was added. The inhibitor had no antithrombic activity.Keywords
This publication has 3 references indexed in Scilit:
- THE PROTEOLYTIC INHIBITING SUBSTANCE IN THE EXTRACT FROM UNHEATED SOY BEAN MEAL AND ITS EFFECT UPON GROWTH IN CHICKSJournal of Biological Chemistry, 1945
- THE ANTIPROTEOLYTIC ACTIVITY OF SERUMThe Journal of general physiology, 1943
- STUDIES ON BLOOD COAGULATION: A PROTEOLYTIC ENZYME PREPARED FROM CALCIUM AND PLATELET FREE NORMAL HUMAN BLOOD PLASMA 1JCI Insight, 1942