Extensive rapeseed protein hydrolysate obtained sequentially with Alcalase
and Flavourzyme showed inhibitory activity towards Alcalase. Inhibitory act
ivity decreased as the hydrolytic process progressed probably by heat denat
uration and/or partial protease degradation,
Alcalase rapeseed inhibitors were purified by gel filtration and subsequent
ion exchange chromatography. They are composed of peptides of 8.4 and 6.1
kDa linked by interchain disulphide bonds, as observed by reducing SDS-PAGE
, with a native molecular weight of 18 kDa, Aminoacid composition of the in
hibitors was characterized by the high proportion of methionine (4.2%) and
cysteine (4.6%). Alcalase inhibitors were partially resistant to heat treat
ment; after heating at 70 degreesC for 45 minutes more than 50% of the orig
inal inhibitory activity remained in the purified protein but after heating
at 90 degreesC for 5 minutes, inhibitory activity decreased very fast to a
basal level. The possible relation of these protease inhibitors with the 2
S albumin storage proteins is discussed.