کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1191547 | 963570 | 2008 | 7 صفحه PDF | دانلود رایگان |
Bitter gourd (BG fruit) is usually heated in hot water to reduce bitterness and improve flavour before being served. Protein extract from BG was analyzed for protease activity by gelatin-gel electrophoresis. The study showed that the proteolytic activity in BG flesh was enhanced by heat-treatment at temperatures ranging from 50 °C to 75 °C. An aspartic protease (AP) was characterized by gel electrophoresis. The optimal AP activity was at pH 7; the pI of the AP was demonstrated to be 4.8; the protein molecular weight of the BG–AP was estimated to be 60 KD by SDS–PAGE. The AP was implicated in the proteolysis of the photosynthetic enzyme ribulose-1,5-bisphosphate carboxylase/oxygenase.The AP was further purified and submitted for analysis of peptide mass fingerprint (PMF). The Mascot peptide mass fingerprint of the AP protein hit no existing protein (score > 60), and it proved to be a novel AP.
Journal: Food Chemistry - Volume 108, Issue 2, 15 May 2008, Pages 496–502