[Thermostable basic proteinase inhibitors from potatoes. Isolation and characterization (author's transl)].
Four basic proteinase inhibitors were isolated from potato tubers (var. Maritta) by ammonium sulfate precipitation, heat treatment, chromatography on CM-cellulose and preparative polyacrylamide gel electrophoresis. Their isoelectric points are in the pH range 9.2--9.8. The molecular weights, as estimated by Sephadex gel filtration, were 8500 for inhibitor K 1 and 22000 for the inhibitors K3, K4, and K6. Differences in inhibitors regarding amino acid composition and specific activity against six different proteinases are discussed. Comparisons with previously described inhibitors are given. A correlation between high cystine content and thermostability of the inhibitor proteins is indicated.
[Thermostable basic proteinase inhibitors from potatoes. Isolation and characterization (author's transl)]. Four basic proteinase inhibitors were isolated from potato tubers (var. Maritta) by ammonium sulfate precipitation, heat treatment, chromatography on CM-cellulose and preparative polyacrylamide gel electrophoresis. Their isoelectric points are in the pH range 9.2--9.8. The molecular weights, as estimated by Sephadex gel filtration, were 8500 for inhibitor K 1 and 22000 for the inhibitors K3, K4, and K6. Differences in inhibitors regarding amino acid composition and specific activity against six different proteinases are discussed. Comparisons with previously described inhibitors are given. A correlation between high cystine content and thermostability of the inhibitor proteins is indicated.