Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Trypsin Inhibitors from Various Soybean Varieties

대두 품종별 트립신 인히비터에 관하여

  • Kim, Hyung-Gap (College of Agriculture, Kyung-Sang National University) ;
  • Kim, Myung-Chan (College of Agriculture, Kyung-Sang National University) ;
  • Chang, Kwon-Yawl (College of Agriculture, Kyung-Sang National University) ;
  • Kim, Jong-Kyu (College of Agriculture, Kyung-Sang National University)
  • Published : 1982.06.30
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Abstract

To investigate the soybean trypsin inhibitors from seven varieties of soybeans and their twenty one $F_1-hybrids$, water soluble proteins were extracted. Trypsin inhibitors were isolated from those proteins and purified by sephadex G-75 column chromatography and polyacrylamide gel electrophresis. Total 16 kinds of trypsin inhibitors were isolated. From each variety of soybeans, $5{\sim}12$ kinds of trysin inhibitors could be detected and among them, 5 kinds of trypsin inhibitors were mainly distributed.

대두 7품종과 이를 이면교잡(二面交雜)해서 얻은 2대 21종의 대두에서 각각 가용성 단백질을 추출하여 Sephadex G-75에 의한 겔 여과와 polyacrylamide 겔 전기영동으로 트립신 인히비터를 분획 정제한 결과 16종의 트립신 인히비터가 검출되었고 각종류의 대두마다 $5{\sim}12$종의 트립신 인히비터가 존재하였으며 주로 5종의 트립신 인히비터가 분포하였다.

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