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Gel Filtration Fractionation of the Whole Water-Extractable Soybean Proteins (1967)

OBARA, TETSUJIRO ; KIMURA, MIYO

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 32 (1967), S. 0

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ISSN: 1750-3841

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology

Notes: SUMMARY— The water-extractable soybean proteins (WESP) were fractionated into five fractions by gel filtration with Sephadex G-200 column. Four of the five fractions were protein fractions, while the fifth fraction was nonprotein fraction. The first two fractions were heterogeneous by sedimentation analysis, while the third and fourth fractions give homogeneous fractions with 7s and 2s respectively. The trypsin inhibitor activity was found only in the fourth fraction.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00825.x

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