Stability Of A Black Eyed Pea Trypsin Chymotrypsin Inhibitor (BTCI)

Luciano   Paulino   da Silva; Jose   Roberto   S.A.Leite; Carlos      Bloch Jr.; Sonia   Maria   de Freitas

doi:10.2174/0929866013409715

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 Da is stable over pH 3 to 10 at 25 o C. BTCI showed high thermal stability ranging from 25 to 95 o C at pH 3.0 and 7.0. However, the protein lost about 20 percent of its inhibitory activity over 75 o C at pH 8.2. The results indicated that BTCI is extremely stable to heat and pH as typical of Bowman-Birk inhibitors.

Keywords: TRYPSIN CHYMOTRYPSIN INHIBITOR, chymotrypsin

« Previous Next »

Download Options

Rights & Permissions Print Cite

Protein & Peptide Letters

Title: Stability Of A Black Eyed Pea Trypsin Chymotrypsin Inhibitor (BTCI)

Volume: 8 Issue: 1

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

Affiliation:

Keywords: TRYPSIN CHYMOTRYPSIN INHIBITOR, chymotrypsin

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 Da is stable over pH 3 to 10 at 25 o C. BTCI showed high thermal stability ranging from 25 to 95 o C at pH 3.0 and 7.0. However, the protein lost about 20 percent of its inhibitory activity over 75 o C at pH 8.2. The results indicated that BTCI is extremely stable to heat and pH as typical of Bowman-Birk inhibitors.

Export Options

Export File:

RIS (for EndNote, Reference Manager, ProCite)

BibTeX

Text

Content:

Citation Only

Citation and Abstract

About this article

Cite this article as:

da Silva Paulino Luciano, S.A.Leite Roberto Jose, Bloch Jr. Carlos and de Freitas Maria Sonia, Stability Of A Black Eyed Pea Trypsin Chymotrypsin Inhibitor (BTCI), Protein & Peptide Letters 2001; 8 (1) . https://dx.doi.org/10.2174/0929866013409715