An inhibitor of trypsin and chymotrypsin was purified from horse gram (Dolichos biflorus) beans. The concentration of the inhibitor which provided total inhibition was 0.27 Μg/Μg tryptic enzyme and 0.46 Μg/Μg chymotryptic enzyme. The inhibitor was stable at 37‡C between pH of 3 to 11 and at 97‡C, upto pH 5.0 only. While the activities were rapidly lost in 0.1N NaO H the loss was only 5 0% in 0.1N HCl when kept for 2 h at 97‡C. On heating at pH 7.8, it remained stable upto 80‡C with a gradual loss in activities at 97‡C and a total loss occurring by autoclaving at 15 psi for 10 min. Reduction of disulphide bonds by 2-mercapto-ethanol, pronase digestion and boiling in the presence of 1 M NaCl led to reduction in the activities. However, the inhibitor was resistant to the action of pepsin and subtilisin and to urea at 37‡C.
Volume 48, 2023
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