Effect of polysaccharides on the stability and renaturation of soybean trypsin (Kunitz) inhibitor
| Autor: | Thomas Haertlé, Valerij Ya. Grinberg, Vladimir Tolstoguzov, E. P. Varfolomeeva, Tatiana V. Burova |
|---|---|
| Rok vydání: | 2002 |
| Předmět: |
chemistry.chemical_classification
food.ingredient Chromatography Polymers and Plastics Kunitz STI protease inhibitor Pectin virus diseases Bioengineering urologic and male genital diseases Polysaccharide Trypsin female genital diseases and pregnancy complications Biomaterials chemistry.chemical_compound Dextran food Enzyme chemistry Biochemistry Materials Chemistry medicine Gum arabic Denaturation (biochemistry) Biotechnology medicine.drug |
| Zdroj: | Macromolecular Bioscience. 2:286-292 |
| ISSN: | 1616-5195 1616-5187 |
| DOI: | 10.1002/1616-5195(200208)2:6<286::aid-mabi286>3.0.co;2-b |
| Popis: | Thermal denaturation and renaturation of soybean trypsin (Kunitz) inhibitor (STI) were studied by high-sensitivity differential scanning calorimetry in the presence of polysaccharides (dextran, and κ-carrageenans, gum arabic, pectins and dextran sulfate). This study was carried out under conditions of both thermodynamic incompatibility and complex formation of STI and polysaccharides. The presence of polysaccharides did neither influence the denaturation temperature nor the denaturation enthalpy of STI under conditions of their incompatibility with the protein. No polysaccharide (except gum arabic) affected the ability of STI to renature and recover its inhibitory activity after thermal denaturation. At acidic pH values, the protein was shown to form electrostatic complexes with pectins and dextran sulfate. Substantial destabilisation of STI bound to dextran sulfate was observed. In the case of STI/pectin complexes, either a decrease or increase in the stability of STI was observed depending on the complex composition and esterification degree of pectin. The mechanism behind the changes in stability of STI bound to the polysaccharide matrix is discussed. Thermal denaturation of STI in complexes with dextran sulfate and pectin was completely irreversible. This observation indicates a possibility of suppressing antinutritional activities of trypsin inhibitors in soy products. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Plný text