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

Authors: da Silva L.Paulino; S.A.Leite J.Roberto; Bloch Jr. C.; de Freitas S.Maria

Source: Protein and Peptide Letters, Volume 8, Number 1, February 2001 , pp. 33-38(6)

Publisher: Bentham Science Publishers

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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

Language: English

Document Type: Review article

DOI: 10.2174/0929866013409715

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