Differentiation of Soy Bean Antitryptic Factors

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.