Abstract
RECENTLY, Sohonie and Ambe1 have reported the preparation of crystalline inhibitors of trypsin from field-bean and double-bean. Unlike these inhibitors, which are comparatively stable to heat treatment, the acid extracts of potato (Solanum tuberosum) have been found to contain a thermolabile inhibitor2. We have now examined the possibility of preparing this inhibitor in quantity in a crystalline form.
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Sohonie, K., and Ambe, K. S., Nature, 175, 508 (1955).
Sohonie, K., and Bhandarkar, A. P., J. Sci. Indust. Res., 13, 500 (1954).
Kazal, L. A., Spicer, D. S., and Brahinsky, R. A., J. Amer. Chem. Soc., 70, 3034 (1948).
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SOHONIE, K., AMBE, K. Crystalline Inhibitors of Trypsin from Potato. Nature 176, 972 (1955). https://doi.org/10.1038/176972a0
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DOI: https://doi.org/10.1038/176972a0
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