EJPAU 2006. Karaś M. , Baraniak B. THE INFLUENCE OF SELECTED INHIBITORS ON PROTEOLYTIC ENZYMES ACTIVITY IN FRENCH BEAN

Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

2006
Volume 9
Issue 4

Topic:

Food Science and Technology

ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES

Karaś M. , Baraniak B. 2006. THE INFLUENCE OF SELECTED INHIBITORS ON PROTEOLYTIC ENZYMES ACTIVITY IN FRENCH BEAN, EJPAU 9(4), #31.
Available Online: http://www.ejpau.media.pl/volume9/issue4/abs-31.html

THE INFLUENCE OF SELECTED INHIBITORS ON PROTEOLYTIC ENZYMES ACTIVITY IN FRENCH BEAN

Monika Karaś, Barbara Baraniak
Department of Biochemistry and Food Chemistry, Agricultural University of Lublin, Poland

ABSTRACT

The activity of proteolytic enzymes connected with the albumin fraction of proteins in frozen green French bean cv. Fana as well as the process of inhibition of their activity as result of adding selected chemical compounds (glutathione, Tris, PMSF, EDTA, selected metal ions, diamins, trypsin inhibitor; raw extract of inhibitor isolated from French bean) were determined in the study. Of all the substances tested in the present study silver and mercury ions showed the greatest inhibiting effect on proteases isolated from French bean. Among the organic inhibitors reduced glutathione and PMSF showed the strongest inhibiting activity. Diamins showed the least inhibiting activity (used in the amount ten times higher than in the case of mercury and silver ions they gave a relatively low percentage of inhibition). The protease inhibitors from French bean isolated were inhibitory to their own proteolytic enzymes (extracted with Tris-HCl buffer, pH = 7), as well as to trypsin and pepsin activity, but they showed activating effect on bromelain, that increased along with increasing the amount of the inhibitor extract.

Key words: French bean, protease inhibitors.

Monika Karaś
Department of Biochemistry and Food Chemistry,
Agricultural University of Lublin, Poland
Skromna 8, 20-704 Lublin, Poland
ph. (+48 81) 462 33 23
fax (+48 81) 462 33 24
email: monika.karas@ar.lublin.pl

Barbara Baraniak
Department of Biochemistry and Food Chemistry,
Agricultural University of Lublin, Poland
Skromna 8, 20-704 Lublin, Poland
ph. (+48 81) 462 33 23
fax (+48 81) 462 33 24
email: barbara.baraniak@ar.lublin.pl

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.