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Indian Journal of Agricultural Biochemistry
Year : 2013, Volume : 26, Issue : 2
First page : ( 118) Last page : ( 124)
Print ISSN : 0970-6399. Online ISSN : 0974-4479.

Standardization of Trypsin Inhibitor Extraction from Kidney Bean and Cumulative Effect of Temperature, Incubation Time and pH on Its Activity

Mittal Anuradha1, Nagar Sushil1, Kansal Rekha2, Gupta Vijay Kumar1,*

1Department of Biochemistry, Kurukshetra University, Kurukshetra-136119, India

2NRC on Plant Biotechnology, Lal Bahadur Shastri Building, PUSA Campus, New Delhi 110012, India

*Author for correspondence: Email: vkgupta59@rediffmail.com

Online published on 20 February, 2014.


This work investigates the factors affecting the extraction of trypsin inhibitor from kidney bean (Phaseolus vulgaris) seeds. Trypsin inhibitor extracted with 0.1% NaCl rendered a higher recovery than other solvents. The extraction was also affected by pH and extraction time. It took 5 h for complete recovery of trypsin inhibitor activity. Response surface methodology was used to study the effect of temperature and pH with respect to time on the extraction of trypsin inhibitor. Statistical optimization studies revealed that trypsin inhibitor activity from kidney bean flour was stable to 60°C for 52 min at neutral and acidic pH and labile under strong alkaline conditions.



Trypsin inhibitor activity, response surface methodology, optimization.


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