Kanamori M, Ibuki F, Tashiro M, Yamada M, Miyoshi M
J Nutr Sci Vitaminol (Tokyo). 1975;21(6):421-8. doi: 10.3177/jnsv.21.421.
A trypsin inhibitor was extracted from eggplant exocarps with several buffers. The 0.1 M acetate buffer, pH 5.5. extract had the highest specific activity. The crude inhibitor, obtained by heat treatment and salting-out from the acetate buffer extract, contained 4.5% nitrogen and 22.6% hexose. Isoelectrofocusing demonstrated that this crude inhibitor in the eggplant exocarps was composed of at least three forms, one of which differed in its isoelectric point. The form at pH 4.7 had the strongest activity. The molecular weights of these inhibitors were estimated to be between 5,000-10,000 by gel filtration.
用几种缓冲液从茄子外果皮中提取出一种胰蛋白酶抑制剂。pH 5.5的0.1M醋酸盐缓冲液提取物具有最高的比活性。通过热处理和从醋酸盐缓冲液提取物中盐析获得的粗抑制剂含有4.5%的氮和22.6%的己糖。等电聚焦表明，茄子外果皮中的这种粗抑制剂至少由三种形式组成，其中一种在其等电点上有所不同。pH 4.7的形式具有最强的活性。通过凝胶过滤估计这些抑制剂的分子量在5000-10000之间。
