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

被引：20
|
作者：
da Silva, LP
Leite, JRSA
Bloch, C
de Freitas, SM
机构：
[1] Univ Brasilia, Dept Biol Celular, Brasilia, DF, Brazil
[2] EMBRAPA, CENARGEN, Lab Espectrometria Massa, Brasilia, DF, Brazil
[3] Univ Brasilia, Inst Quim, Brasilia, DF, Brazil
来源：
PROTEIN AND PEPTIDE LETTERS | 2001年 / 8卷 / 01期
关键词：
Bowman-Birk inhibitor; thermal stability; trypsin inhibitor; Vigna unguiculata;
D O I：
10.2174/0929866013409715
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
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 degreesC. BTCI showed high thermal stability ranging from 25 to 95 degreesC at pH 3.0 and 7.0. However, the protein lost about 20% of its inhibitory activity over 75 degreesC at pH 8.2. The results indicated that BTCI is extremely stable to heat and pH as typical of Bowman-Birk inhibitors.
引用
收藏
页码：33 / 38
页数：6
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