Differentiation of Soy Bean Antitryptic Factors

Abstract

SummaryIn a number of respects, the trypsin-inhibiting factor of soy beans which may be extracted with 60% alcohol and precipitdted with acetone differs from the nntitrypsin which can be extracted with water and precipitated with 60% alcohol. rhese substances may be differentiated on the basis of their solubilities in a solution 4O% sdturated with ammonium sulfate. in 2.5%, trichloracetic acid as well as in alcohol