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

来源：

BIOCHIMICA ET BIOPHYSICA ACTA | 1969年 / 175卷 / 01期

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.

引用

页码：76 / +

页数：1

共 12 条

[1] ARTIFACT PRODUCED IN DISC ELECTROPHORESIS BY AMMONIUM PERSULFATE [J].