Characteristics of Recombinant Buckwheat Trypsin Inhibitor(rBTI)

Abstract

Abstract: Recombinant buckwheat trypsin inhibitor(rBTI)was purified by affinity chromatography on Ni2+-NTA column and gel filtration chromatography on Superdex G-75 10/30 HR.The analysis of some properties showed that rBTI was similar to the native trypsin inhibitors in buckwheat seeds.It has an approximate molecular mass of 11kDa,a pI of 6.2 and a pH optimum of 8.0.rBTI has a strong inhibition on trypsin with the mole ratio about 1:1.5.The protein possesses thermostability in the pH range 3.0～8.0.Even after 120min of heat treatment(100℃)the inhibitor still keeps over 70% of its trypsin inhibitory activity.

Key words: , buckwheat trypsin inhibitor； recombinant； properties；

LI Chen, Zhang-Zheng, LI Yu-Ying, WANG Zhuan-Hua. Characteristics of Recombinant Buckwheat Trypsin Inhibitor(rBTI)[J]. FOOD SCIENCE, 2006, 27(8): 52-56.

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Characteristics of Recombinant Buckwheat Trypsin Inhibitor(rBTI)

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