Studies on protease inhibitory peptides from the seeds of Tamarindus indica
Food processing techniques such as germination, fermentation and cold storage were employed to study the total soluble protein/peptide content and Protease inhibitory peptides from the seeds of Tamarindus indica. The seeds were germinated for seven days and seedlings were removed for every 24 hrs of interval. The soluble protein content of fourth day germinated seedlings was subjected to fermentation for different period of time using Bacillus substilis and fermented samples were removed for every 24 hrs of interval. The fermented soluble protein content was further subjected to cold storage (0 – 4oC) for seven days. The germinated, fermented and cold stored samples were analyzed for both protein/peptide content and trypsin inhibitory activity. The total soluble proteins and trypsin inhibitory peptides were isolated from the germinated seeds and changes in both the contents were monitored. The protein content was gradually increased from first day of germination (7.8%) to fourth day and it was maximum (12%). It was followed by gradual decrease their onwards. It was observed that trypsin inhibitory activity was high in the initial period of germination (30.52 TIU/mg of protein) followed by gradual decrease throughout the germination period and inhibition was very less in the seventh day of germination (3.71 TIU/mg of protein). Fermented and cold stored fourth day sample showed high trypsin inhibitory activity, 23.09 TIU/mg and 20.71 TIU/mg respectively.Fermentation and protease treated cold storage process produced bioactive peptides showed significant proteolytic inhibition which can be used to treat several human pathologies
Keywords:Tamarindus indica seeds, Proteins, Trypsin inhibitors, Germination, Fermentation, Cold storage, Variation
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Copyright (c) 2017 Lone Khaliq Jafar, M A Lekha, K S Chandrashekharaiah
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