Isolation and characterization of some proteolytic enzyme inhibitors in sweet potato (Ipomoea batatas)

Ten trypsin (EC 3.4.21.4) inhibitors have been isolated and purified by gel filtration and ion-exchange chromatography from the tubers of sweet potato (Ipomoea batatas). The molecular weights of the three most active inhibitors were estimated by molecular sieve chromatography and found to be 12 000, 10 000 and 9300, respectively. They showed maximum activity at pH 7.5–8.5 as well as maximum K_i within this pH range. They displayed different trypsin inhibitory activity, and this activity was completely lost on boiling for 40 min.