概述

The soybean trypsin inhibitor was first crystallized by Kunitz in 1945 and is one of several such inhibitors found in soybeans. Its molecular weight is 21,500 ± 800 daltons and the optimum pH is 7.0. Soybean inhibitor inhibits trypsin mole-for-mole and to a lesser extent chymotrypsin.

技術規格

Stability	The soybean inhibitor is stable for 1-2 years at 2-8°C.
Source	Soybean
Description	Animal Origin Free. A partially purified lyophilized powder.
Storage	Store at 2-8°C.