Selective Isolation of Trypsin Inhibitor and Lectin from Soybean Whey by Chitosan/Tripolyphosphate/Genipin Co-Crosslinked Beads
Abstract
:1. Introduction
2. Results and Discussion
2.1. Effect of pH
2.2. Effect of Temperature
2.3. Effect of Kinds of CB
2.4. Desorption of CB
3. Experimental Section
3.1. Materials
3.2. Preparation of TPP/Genipin Co-Crosslinked Chitosan Beads
3.3. Determination of Crosslinking Degree of Chitosan Bead
3.4. Preparation of Soybean Whey
3.5. Determination of Trypsin Inhibitor and Lectin
3.6. Adsorption and Desorption of KTI and Lectin
4. Conclusions
Acknowledgments
Author Contributions
Conflicts of Interest
References
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Chang, Y.-L.; Liu, T.C.; Tsai, M.-L. Selective Isolation of Trypsin Inhibitor and Lectin from Soybean Whey by Chitosan/Tripolyphosphate/Genipin Co-Crosslinked Beads. Int. J. Mol. Sci. 2014, 15, 9979-9990. https://doi.org/10.3390/ijms15069979
Chang Y-L, Liu TC, Tsai M-L. Selective Isolation of Trypsin Inhibitor and Lectin from Soybean Whey by Chitosan/Tripolyphosphate/Genipin Co-Crosslinked Beads. International Journal of Molecular Sciences. 2014; 15(6):9979-9990. https://doi.org/10.3390/ijms15069979
Chicago/Turabian StyleChang, Yu-Lung, Tristan C. Liu, and Min-Lang Tsai. 2014. "Selective Isolation of Trypsin Inhibitor and Lectin from Soybean Whey by Chitosan/Tripolyphosphate/Genipin Co-Crosslinked Beads" International Journal of Molecular Sciences 15, no. 6: 9979-9990. https://doi.org/10.3390/ijms15069979