Crystallization of a Trypsin Inhibitor from Soybean
- 29 June 1945
- journal article
- research article
- Published by American Association for the Advancement of Science (AAAS) in Science
- Vol. 101 (2635), 668-669
- https://doi.org/10.1126/science.101.2635.668
Abstract
A method is descrd. for isolation, from cold-processed defatted soybean meal of a crystalline protein which inhibited the proteolytic action of trypsin. The inhibitor was pptd. when heated in 2.5% trichloracetic acid, and did not diffuse through collodion or Cellophane membranes. Its absorp. spectrum was that of a typical protein with max. absorp. at 2800 A and minimum at 2520 A.This publication has 5 references indexed in Scilit:
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