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An Improved Electrophoresis Method for Determining Trypsin Inhibitors Activities and Variety from Bean(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2010年02期
Page:
315-318
Research Field:
Publishing date:

Info

Title:
An Improved Electrophoresis Method for Determining Trypsin Inhibitors Activities and Variety from Bean
Author(s):
HUANG Guo-wei;  WU Guang-hong;  HE Jia-wen;  WU Yi-wen;  CHEN Xiao-feng
College of Life Sciences, South China Agricultural University, Guangzhou 510642, Guangdong，China
Keywords:
Trypsin inhibitor;  gelatin-PAGE;  sensitivity
PACS:
TS201.2
DOI:
10.11861/j.issn.1000-9841.2010.02.0315
Abstract:
Trypsin inhibitor (TI), a major anti-nutritional factor, it’s variety and activities provided an important reference for the eradication of anti-nutritional factors in diet bean. In this study, we determined the activities and variety of Adzuki Bean Trypsin Inhibitor(ABTI) and Mung Bean Trypsin Inhibitor(MBTI) by means of gelatin-PAGE techniques; and explored the various factors of affecting the gelatin-PAGE, including gelatin concentration, enzyme hydrolysis time, the sector of rinse enzyme solution and the sensitivity of electrophoresis. The results showed that the improved gelatin-PAGE could detect 7 types of ABTI, its sensitivity reached 1.0 BAEE·hole-1 with the protein sampling volume of 0.154 μg·hole-1. The improved method had many advantages such as time and cost saving, easy to operate and reproducible.

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Last Update: 2014-09-13