Extraction, purification and characterization of inhibitor of trypsin from Chenopodium quinoa seeds

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dc.creatorAline Regiele Pesoti
dc.creatorBruno Menezes de Oliveira
dc.creatorAugusto Cesar de Oliveira
dc.creatorDávia Guimarães Pompeu
dc.creatorDaniel Bonoto Gonçalves
dc.creatorSérgio Marangoni
dc.creatorJosé Antonio da Silva
dc.creatorPaulo Afonso Granjeiro
dc.date2015
dc.date.accessioned2026-07-07T04:19:00Z
dc.descriptionA novel trypsin inhibitor of protease (CqTI) was purified from Chenopodium quinoa seeds. The optimal extracting solvent was 0.1M NaCl pH 6.8 (p < 0.05). The extraction time of 5h and 90 °C was optimum for the recovery of the trypsin inhibitor from C. quinoa seeds. The purification occurred in gel-filtration and reverse phase chromatography. CqTI presented active against commercial bovine trypsin and chymotrypsin and had a specific activity of 5,033.00 (TIU/mg), which was purified to 333.5-fold. The extent of purification was determined by SDS-PAGE. CqTI had an apparent molecular weight of approximately 12KDa and two bands in reduced conditions as determined by Tricine-SDS-PAGE. MALDI-TOF showed two peaks in 4,246.5 and 7,908.18m/z. CqTI presented high levels of essential amino acids. N-terminal amino acid sequence of this protein did not show similarity to any known protease inhibitor. Its activity was stable over a pH range (2-12), temperatures range (20-100 °C) and reducing agents.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395943288002
dc.identifier.urihttp://hdl.handle.net/123456789/457592
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.4 Vol.35
dc.subjectAgrociencias
dc.titleExtraction, purification and characterization of inhibitor of trypsin from Chenopodium quinoa seeds
dc.typeartículo científico

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Ciência e Tecnologia de Alimentos - Sociedade Brasileira de Ciência e Tecnologia de Alimentos