Method for controlling the yield and purity of proteinase inhibitor II during extraction

• US 7,371,418 B2
• Filed: 07/06/2001
• Issued: 05/13/2008
• Est. Priority Date: 07/06/2001
• Status: Expired due to Fees

• Current Assignee: Kemin Foods LC (GVK Biosciences Pvt Ltd.)
• Original Assignee: Kemin Foods LC (GVK Biosciences Pvt Ltd.)
• Inventors: Stomp, Robert, Sheabar, Fayad Z.
• Primary Examiner(s): LEITH, PATRICIA A
• Application Number:
  US09/900,057
• Publication Number:
  US 20030092150A1
• Time in Patent Office: 2,503 Days
• Field of Search: 424/195.1, 424/725, 435/219, 210/634, 426/425
• US Class Current: 424/773
• CPC Class Codes: C07K 14/81 Protease inhibitors
• CPC Class Codes: C07K 14/811 Serine protease (E.C. 3.4.21) inhibitors

Abstract

The present invention provides a method for adjusting the yield and purity of a proteinase inhibitor extract from plant tissue, preferably potato tubers. The extraction and isolation of the proteinase inhibitor from potatoes begins with the addition of an organic acid, preferably formic acid, and a salt, preferably sodium chloride, to raw potatoes. The mixture is subjected to process steps to extract soluble proteins. The extract is subjected to heat treatment at an adjusted temperature and adjusted duration whereby purity of the proteinase inhibitor is enhanced by heating at a relatively high temperature for a relatively short duration and whereby yield of the proteinase inhibitor is enhanced by heating at a relatively low temperature for a relatively long duration. If the removal of soluble protein impurities that are not denatured during the heat treatment step is desired, ultrafiltration is used. By adjusting the cycles of filtration, purity of the proteinase inhibitor can be adjustably selected.

Claims

1. A method for adjusting the yield and purity of potato proteinase inhibitor II extracted from raw potato tubers, comprising the steps of:

(a) extracting the potato proteinase inhibitor II and other protein products from the potato tubers by preparing a mixture of an organic acid selected from the group consisting of acetic, ascorbic, citric and formic acid, and comminuted potato tubers to form a solid fraction and a liquid fraction comprising the potato proteinase inhibitor II and other protein products, wherein said extraction is carried out in the absence of alcohol;

(b) heating the liquid fraction of part (b) to a temperature between about 60°

C. to about 90°

C. for a time period between about 30 to about 180 minutes to selectively affect the purity and yield of the potato proteinase inhibitor II; and

(c) removing denatured protein products to prepare a clarified extract solution.

2. The method of claim 1 wherein the mixture of part (a) comprises formic acid and sodium chloride.

3. The method of claim 1 wherein the mixture of part (a) comprises about 0.5% to about 2.5% of formic acid and 0 to 3.0 N of sodium chloride.

4. The method of claim 1 wherein the time period of part (b) is between 15 and 60 minutes.

5. The method of claim 1 wherein the step of removing the denatured proteins is carried out by centrifugation.

6. The method of claim 1, further comprising filtering the clarified extract to remove impurities having a molecular weight below that of the potato proteinase inhibitor II.

7. The method of claim 6 wherein filtration is conducted on an ultrafiltration membrane having a molecular weight cut-off rating of about 5 KD to about 10 KD.

8. The method of claim 6 wherein a buffer solution comprising an aqueous solution of ammonium bicarbonate is added during filtration.

9. The method of claim 8 wherein the buffer is between about 50 and about 500 mM ammonium bicarbonate.

10. The method of claim 6 wherein the clarified extract is concentrated to less than one-fifth of the starting volume during filtration.

11. The method of claim 10 wherein the filtration step further comprises washing the clarified extract with up to ten volumes of filtration buffer.