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Gel Filtration Fractionation of the Whole Water‐Extractable Soybean Proteins
Author(s) -
OBARA TETSUJIRO,
KIMURA MIYO
Publication year - 1967
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1967.tb00825.x
Subject(s) - sephadex , fractionation , size exclusion chromatography , chromatography , fraction (chemistry) , chemistry , homogeneous , trypsin , filtration (mathematics) , trypsin inhibitor , biochemistry , enzyme , physics , statistics , mathematics , thermodynamics
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.