Changes in trypsin inhibitors of leguminous seeds during germination

記事区分：原著Changes in soluble protein and in trypsin inhibitory activity of five leguminous seeds (azuki bean, kidney bean, soybean, peanut, and pea) were investigated at different stages of germination up to 11 days. In all samples, soluble protein increased during germination, reached a maximum, and then decreased. Trypsin inhibitory activity changed in the same pattern; the maximum values were 1.3-3.5 times the activities of samples before germination. Four fractions with trypsin inhibitory activity were isolated from peas that had germinated for 5 days. One of them, germinated-pea trypsin inhibitor-I, was purified by chromatography on a column of phenyl Sepharose CL-4B and isoelectric focusing. This inhibitor had a molecular weight of about 16,000 and an isoelectric pH of 4.9. The proportions of glycine, serine, and aspartic acid were high. This inhibitor inhibited bovine pancreas trypsin at an inhibitor-enzyme molar ratio of 1: 1