In vitro inhibition of α‐chymotryptic activity by phenolic compounds

Abstract

Abstractα‐Chymotrypsin was modified by covalent attachment of selected phenolic and related compounds (caffeic acid, chlorogenic acid, ferulic acid, gallic acid, quinic acid, m‐/o‐/p‐dihydroxybenzene and p‐benzoquinone) at pH 9. The derivatives formed were characterised in terms of their activity and selected physicochemical properties. In vitro experiments showed that the proteolytic digestion of food proteins with α‐chymotrypsin derivatives was adversely affected. This decrease depended on the reactivity of the phenolic and related substances tested as well as on the kind of substrate applied. The derivatisation was accompanied by a reduction in the amount of free lysine and tryptophan residues. Moreover, the solubility of the derivatives decreased over a broad pH range, with a parallel increase in the hydrophobicity. The isoelectric point was shifted to a lower pH value, and formation of high‐molecular‐weight fractions was documented by sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS‐PAGE).© 2001 Society of Chemical Industry