Proteinase Inhibitors from Vegetables and their Application in Enzymatic Conservation Treatments
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| Format: | Article |
| Language: | English Slovak |
| ISSN: | ISSN 0034-5806 |
| Online Access: | http://www.viks.sk/chk/res_93_199_216.doc |
| Abstract: | SUMARRIES. A general scheme for isolation and partial purification of protein inhibitors is described. It is applied for obtaining inhibitors of trypsin and some microbiall proteinases from kohlrabi seeds and of chymotrypsin from potatoes. The effective action of the inhibitors has been proved spectrophotometrically by the change in enzymatic activity in the presence and in the absence of the inhibitors. The most suitable way to use the inhibitor extracts in enzymatic conservation treatments is demonstrated. Thus, the possibility for the inactivation of obstructive extraneous enzymes in enzymatic preparations with the help of protein inhibitors is shown. This provides the opportunity to apply technical enzymatic products in conservation, as these products art cheap and easily available. CONCLUSION. The inhibitor extracted from kohlrabi seeds is an excellent method for arresting trypsin and some other proteinases as well as for obtaining an absolutely pure solution with a-amylase activity from a microbial product of a-amylase containing an obstructive proteolytic enzyme. It entirely suppresses the action of pancreatic trypsin Novo in a mixture with the protein inhibitor of chymotrypsin in an extract from potatoes. The .scheme for the isolation and the partial purification of protein inhibitors, which is given, can be successfully applied as a test to find arid to obtain protein inhibitors from vegetable sources. It is also easy to follow in a conservation laboratory. Protein inhibitors are very effective to stop the enzymatic action after the desired conservation result is reached. There are protein inhibitors of amylases and other enzymes as well. It is clear that they should be applied similarly. Protein inhibitors are suitable for conservation purposes. Their application gives a finished state to the enzymatic conservation treatments from the point of view of contemporary biochemistry. |
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| ISSN: | ISSN 0034-5806 |
