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Extraction and Purification of Soybean Trypsin Inhibitor(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2013年01期
Page:
89-97
Research Field:
Publishing date:

Info

Title:
Extraction and Purification of Soybean Trypsin Inhibitor
Author(s):
GU Chun-mei1; HAN Ling-ling1; QU Hong-sheng1; SONG Xin-xiu 1; ZHAO Lin-lin1; PAN Shu1; QIN Gui-xin2
1.College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118;
2.College of Animal Science and Technology,Jilin Agricultural University,Changchun 130118,Jilin,China
Keywords:
Soybean; Trypsin inhibitor; Seperation; Extraction; Purification
PACS:
S816.4
DOI:
10.3969/j.issn.1000-9841.2013.01.021
Abstract:
In this paper,soybean meal was used as raw material.The crude extract of the soybean trypsin inhibitor(STI) was obtained by the extraction of phosphoric acid buffer(pH7.6),thermal denaturation(65℃)and ammonium sulfate precipitation.Then this extract was purified by DE-52 ion exchange,affinity chromatography and sephadex G-75 gel filtration.The results showed that the specific activity of soybean trypsin inhibitor reached 4 600 U·mg-1and purification factor of 73.85 was obtained.The purified STI gave two protein bands in SDS-PAGE electrophoresis.Its molecular weights were estimated to be? 21.92 and 20.04 kDa.Due to the ease and simpleness of the procedure and high efficiency,the method has an important reference value to research and production of soybean trypsin inhibitor.

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Last Update: 2013-02-20