Stability of a black eyed pea trypsin/chymotrypsin inhibitor (BTCI)

Title:Stability of a black eyed pea trypsin/chymotrypsin inhibitor (BTCI)

Volume: 7 Issue: 6

Author(s): Luciano Paulino Silva, Jose Roberto S. A. Leite, Carlos Bloch Jr. and Sonia Maria de Freitas*

Affiliation:

Abstract: The stability of BTCI has been investigated as function of pH and temperature, following its inhibitory activity against trypsin. The isolated inhibitor of 9,084 Oa is stable over pH 3 to 12 at 25°C. BTCI showed high thermal stability ranging from 25 to 95°C at pH 3 and 7. However, the protein lost about 20% of its inhibitory activity over 75°C at pH 8.2. The results indicated that BTCI is extremely stable to heat and pH as typical of Bowman-Birk inhibitors.

Cite this article as:

Silva Paulino Luciano, Leite Roberto S. A. Jose, Bloch Jr. Carlos and de Freitas Maria Sonia*, Stability of a black eyed pea trypsin/chymotrypsin inhibitor (BTCI), Protein & Peptide Letters 2000; 7 (6) . https://dx.doi.org/10.2174/092986650706221207164315

DOI https://dx.doi.org/10.2174/092986650706221207164315	Print ISSN 0929-8665
Publisher Name Bentham Science Publisher	Online ISSN 1875-5305