Table 1.
Purification steps of a trypsin inhibitor from J. curcas cake.
| Steps | Total proteina(mg) | Total activityb(TIU × 10-3) | Specificity activity (TIU/mg protein × 10-3) | Yieldc(%) | Purification indexd |
|---|---|---|---|---|---|
| Crude extract | 165.6 | 4.1 | 0.02 | 100 | 1.0 |
| F2.5 (TCA) | 59.0 | 34.4 | 0.58 | 35.6 | 29.0 |
| Trypsin-Sepharose 4B | 3.0 | 19.9 | 6.63 | 1.8 | 331.5 |
| Sephacryl S-200 | 2.0 | 56.7 | 28.35 | 1.2 | 1417.5 |
Results are presented as mean values of three replications.
a
The total amount of protein recovered from 1 g of defatted flour from J. curcas seed cake.
b
One trypsin inhibitory activity unit (TIU) was defined as the decrease in 0.01 U of absorbance per 15 min assay, at 37°C.
c
The recovery of protein at each purification step (crude extract, 100%).
d
Purification index is calculated as the ratio between the specificity activity obtained at each purification step and that of the crude extract taken as 1.0.