Cereal Chem 48:523 - 527.  |  VIEW ARTICLE
Heterogeneity of Soybean Trypsin Inhibitors. II. Heat Inactivation.

T. Obara and Y. Watanabe. Copyright 1971 by the American Association of Cereal Chemists, Inc. 

The five DEAE chromatographic fractions (II, III, IV1, IV2, V) of soybean trypsin inhibitor were less stable in heated alkaline solutions than in acid solutions. Cystine-poor fractions II and III were the most heat- stable inhibitors in acid solutions, while cystine-rich fractions IV1 and IV2 possessed an intermediate stabilty. Cystine-moderate fraction V, which was identified as Kunitz-inhibitor and SBTIA2, was found to be the most heat-unstable inhibitor.