Comparison of physicochemical properties of recombinant buckwheat trypsin inhibitor (rBTI) and soybean trypsin inhibitor (SBTI).

Fagopyrum / chemistry Recombinant Proteins / chemistry Soybean Proteins / chemistry Glycine max / chemistry Trypsin Inhibitors / chemistry
Physicochemical properties Recombinant of buckwheat trypsin inhibitor Residual inhibition Soybean trypsin inhibitor

Journal

Protein expression and purification
ISSN: 1096-0279
Titre abrégé: Protein Expr Purif
Pays: United States
ID NLM: 9101496

Informations de publication

Date de publication:
07 2020
Historique:
received: 19 01 2020
revised: 19 02 2020
accepted: 24 02 2020
pubmed: 3 3 2020
medline: 16 1 2021
entrez: 2 3 2020
Statut: ppublish

Résumé

The inhibitory activities of buckwheat trypsin inhibitor (rBTI) towards trypsin were compared with soybean trypsin inhibitor (SBTI) in terms of their sensitivities to temperature, pH, salt ions and organic solvents. Both rBTI and SBTI were stable over a broad pH range of 2.0-12.0. rBTI exhibited higher thermal stability than SBTI. The inhibitory activity of rBTI was decreased by Zinc ions (Zn

Identifiants

DOI: 10.1016/j.pep.2020.105614 PMID: 32114102
pubmed: 32114102
pii: S1046-5928(20)30024-3
doi: 10.1016/j.pep.2020.105614
pii:
doi:

Substances chimiques

Recombinant Proteins 0
Soybean Proteins 0
Trypsin Inhibitors 0

Types de publication

Comparative Study Journal Article Research Support, Non-U.S. Gov't

Langues

eng

Sous-ensembles de citation

IM

Pagination

105614

Informations de copyright

Copyright © 2020 Elsevier Inc. All rights reserved.

Auteurs

Chen Li (C)

School of Life Science, Shanxi University, No. 92, Wucheng Road, Taiyuan, 030006, China. Electronic address: lichen@sxu.edu.cn.

Wenjie Li (W)

School of Life Science, Shanxi University, No. 92, Wucheng Road, Taiyuan, 030006, China. Electronic address: 275516887@sxu.edu.cn.

Yi Zhang (Y)

Department of Food Science and Agricultural Chemistry, McGill University (Macdonald Campus), Ste-Anne-de-Bellevue, Québec, H9X 3V9, Canada. Electronic address: yi.zhang10@mcgill.ca.

Benjamin Kofi Simpson (BK)

Department of Food Science and Agricultural Chemistry, McGill University (Macdonald Campus), Ste-Anne-de-Bellevue, Québec, H9X 3V9, Canada. Electronic address: benjamin.simpson@mcgill.ca.

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Classifications MeSH

questionsmedicales.fr › Eucaryotes › Viridiplantae › Streptophyta › Embryophyta › Tracheobionta › Magnoliopsida › Polygonaceae › Fagopyrum › Comparison of physicochemical properties of...
questionsmedicales.fr › Acides aminés, peptides et protéines › Protéines › Protéines recombinantes › Comparison of physicochemical properties of...
questionsmedicales.fr › Aliments et boissons › Aliments › Légumes › Produits à base de légumes › Produits alimentaires à base de soja › Protéines de soja › Comparison of physicochemical properties of...
questionsmedicales.fr › Actions chimiques et utilisations › Actions pharmacologiques › Mécanismes moléculaires de l'action pharmacologique › Antienzymes › Inhibiteurs de protéases › Inhibiteurs de la sérine protéinase › Inhibiteurs trypsiques › Comparison of physicochemical properties of...