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

页码：33 / 38

页数：6

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