Properties and Specific Functional Features of Wheat Grain α-Amylase/Subtilisin Inhibitor

Properties and Specific Functional Features of Wheat Grain α-Amylase/Subtilisin Inhibitor A protein bifunctional inhibitor of endogenous α-amylase and subtilisin has been isolated from wheat grain and purified. The inhibitor specifically inactivates α-amylase isozymes with high isoelectric point values (group α-AMY1) and has almost no effect on the α-AMY2 isozymes with low isoelectric point values. This enzyme does not belong to glycoproteins and has a molecular weight of 21 kDa and an isoelectric point of 7.2. The protein displays a relatively high thermostability and pH optimum of 8.0; its inhibitory activity requires the presence of Ca2+ cations. The inhibition of excess α-amylase in wheat grain with a low falling number by the purified protein is studied. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Applied Biochemistry and Microbiology Springer Journals

Properties and Specific Functional Features of Wheat Grain α-Amylase/Subtilisin Inhibitor

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Publisher
Springer Journals
Copyright
Copyright © 2018 by Pleiades Publishing, Inc.
Subject
Life Sciences; Biochemistry, general; Microbiology; Medical Microbiology
ISSN
0003-6838
eISSN
1608-3024
D.O.I.
10.1134/S0003683818020059
Publisher site
See Article on Publisher Site

Abstract

A protein bifunctional inhibitor of endogenous α-amylase and subtilisin has been isolated from wheat grain and purified. The inhibitor specifically inactivates α-amylase isozymes with high isoelectric point values (group α-AMY1) and has almost no effect on the α-AMY2 isozymes with low isoelectric point values. This enzyme does not belong to glycoproteins and has a molecular weight of 21 kDa and an isoelectric point of 7.2. The protein displays a relatively high thermostability and pH optimum of 8.0; its inhibitory activity requires the presence of Ca2+ cations. The inhibition of excess α-amylase in wheat grain with a low falling number by the purified protein is studied.

Journal

Applied Biochemistry and MicrobiologySpringer Journals

Published: Mar 13, 2018

References

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