Subtilisin inhibitors from legume seeds: A purification procedure

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Sammanfattning

Subtilisin inhibitors were prepared from ethanol‐acetone precipitated seed extracts of chick peas, jack beans and broad beans, heated to destroy endogenous proteases. Trypsin inhibitors were complexed with trypsin and separated from subtilisin inhibitors by molecular sieve chromatography. The eluates were again heated to avoid tryptic degradation. The procedure was easy to handle and gave satisfactory yields. In a final step two subtilisin isoinhibitors from chick peas were purified to electrophoretic homogeneity. They constitute 0.01% of the defatted dry weight.

Originalspråkengelska
Sidor (från-till)1285-1290
Antal sidor6
TidskriftJournal of the Science of Food and Agriculture
Volym36
Nummer12
DOI
StatusPublished - 1985 jan. 1
Externt publiceradJa

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