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

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

Journal Name: Protein & Peptide Letters

Volume 8 , Issue 1 , 2001

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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

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Article Details

VOLUME: 8
ISSUE: 1
Year: 2001
Page: [33 - 38]
Pages: 6
DOI: 10.2174/0929866013409715

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