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Characterisation of a Trypsin/Chymotrypsin Inhibitor from Jack Fruit (Artocarpus integrifolia) Seeds

Sai Annapurna, S. and Ramadoss, C. S. and Siva Prasad, D. (1991) Characterisation of a Trypsin/Chymotrypsin Inhibitor from Jack Fruit (Artocarpus integrifolia) Seeds. Journal of the Science of Food and Agriculture, 54. pp. 605-618.

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Abstract

Jackfruit seed (Artocarpus integrifolia Hook8 trypsin inhibitor (JSTI) was found to be rich in acidic amino acids and devoid of free thiol groups. The N-terminal and C-terminal amino acids of JSTI were aspartic acid and serine, respectively. The inhibitor was stable under conditions of extremes of pH (3.0-12.0), at high temperatures and in the presence of denaturing agents. JSTI showed a non-competitive type of inhibition with Kt values of 0.48 rt 0.1 7 nM and 0.16 rf: 0.04 nMfor trypsin and chymotrypsin, respectively. The JSTI-trypsin complex exhibited chymotrypsin inhibitory activity suggesting the 'double-headed' nature of the inhibitor. Chemical moduication of lysine residues resulted in loss of trypsin and chymotrypsin inhibitory activities of JSTI indicating that amiizo groups are essential for activity

Item Type: Article
Uncontrolled Keywords: Proteinase inhibitor, trypsin inhibitor, chymotrypsin inhibitor, jack fruit seeds, characterisation of trypsin inhibitor, trypsin-proteinase inhibitor interactions, double-headed inhibitor, Artocarpus Integrifolla
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 03 Biochemistry & Molecular Biology > 02 Amino Acid Biochemistry
600 Technology > 08 Food technology > 24 Fruits
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 May 2016 12:07
Last Modified: 26 May 2016 12:07
URI: http://ir.cftri.com/id/eprint/12212

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