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Trypsin inhibitor

 
Food and Nutrition: trypsin inhibitors
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Proteins in soya and other beans which inhibit trypsin; they are denatured and hence inactivated by heating.

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Wikipedia: Trypsin inhibitor
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Trypsin inhibitors are chemicals that reduce the availability of trypsin, an enzyme essential to nutrition of many animals, including humans.

There are four commercial sources of trypsin inhibitors.

Source Molecular weight Inhibitatory power Details
Serum (α1-antitrypsin) 52 kDa Also known as serum trypsin inhibitor
Lima beans 8-10 kDa 2.2 times weight There are six different lima bean inhibitors.
Bovine pancreas 6.5 kDa 2.5 times weight Kunitz inhibitor is the best known pancreatic inhibitor. Chymotrypsin is also inhibited by this chemical, but less tightly. When extracted from lung tissue, this is known as aprotinin.
Ovomucoid 8-10 kDa 1.2 times weight Ovomucoids are the glycoprotein protease inhibitors found in raw avian egg white. There are other protease inhibitors in ovomucoids as well.
Soybeans 20.7-22.3 kDa 1.2 times weight Soybeans contain several inhibitors; the one in the chart is considered the primary one. All of them bind chymotrypsin to a lesser degree.

See also

References

  • Jones et al., Biochem., 2, 66, (1963)
  • Lineweaver and Murray JBC, 171, 565 (1947)
  • Kunitz and Northrop J. Gen. Physiol., 19, 991 (1936)
  • Fraenkel-Conrat, et al., Arch. Biochem. Biophys., 37, 393 (1952)
  • Frattali, V., and Steiner, R.: Biochem., 7, 521 (1968)

External links

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Pharmacology: enzyme inhibition
Class
Substrate
Hydrolase (EC 3)
Lyase (EC 4)

This entry is from Wikipedia, the leading user-contributed encyclopedia. It may not have been reviewed by professional editors (see full disclaimer)

 
 

 

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Food and Nutrition. A Dictionary of Food and Nutrition. Copyright © 1995, 2003, 2005 by A. E. Bender and D. A. Bender. All rights reserved.  Read more
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