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  • WJPPS FEBRUARY ISSUE PUBLISHED
  • FEBRUARY 2019 Issue has been successfully launched on 1 February 2019

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  • Its our Pleasure to Inform you that WJPPS Impact Factor has been increased from 6.647 to 7.421 due to high quality Publication at International Level

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  • WJPPS Rank with Index Copernicus Value 84.65 due to high reputation at International Level

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Abstract

PROTEASE INHIBITORY AND THERMAL STABILITY PROPERTIES OF TURMERIN PROTEIN FROM TURMERIC (CURCUMA LONGA LINN.) RHIZOME

Dinesha Ramadas, Shobith Rangappa, Santhosh Kumar N.*, Chikkanna D., Manjula R. V., Tejaswini B. M. and Divya Y.

ABSTRACT

Turmeric – a golden spice widely used for its medicinal and colourant property. Herein we are reporting the property proteases like trypsin and chymotrypsin inhibition and heat stable nature of a protein of 14kDa called Turmerin from Curcuma longa. It exerts inhibitory activity of protease like Trypsin and Chymotrypsin up to 51 and 57 % at 100μM dosage respectively. The protein alone shows 77% inhibition and standard antioxidant Ascorbic acid shows 65%. The protein was stable up to a temperature of 1000C, active over a wide range of pH from 2 to 12, specifically more at weak acidic and neutral pH and less at basic pH. This is the first report on protease inhibitory and thermal stability properties of Turmerin protein from Turmeric (Curcuma longa linn).

Keywords: Turmerin, Turmeric, Curcuma longa, Thermal stability, Protease inhibitors.


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