ISOLATION OF PI 4.5 SOYBEAN TRYPSIN INHIBITOR BY ISOELECTRIC FOCUSING

被引:11
作者
CATSIMPOOLAS, N
EKENSTAM, C
MEYER, EW
机构
[1] Protein Research Laboratory, Central Soya-Chemurgy Division, Chicago
关键词
D O I
10.1016/0005-2795(69)90147-0
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
Soybean trypsin inhibitor was isolated from commercial crude soybean trypsin inhibitor and soybean whey protein by isoelectric focusing in the region between pH 3 and pH 10. The inhibitor was isoelectrically focused at pH 4.5. Disc electrophoresis in 11% polyacrylamide gels and immunoelectrophoresis in agar gel, using anti-crude soybean trypsin inhibitor and anti-soybean whey protein sera, indicated that the isolated inhibitor was not contaminated by other proteins. © 1969.
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页码:76 / +
页数:1
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