Investigation of the effect of soy isoflavones on the catalytic activity of trypsin and ribonuclease

Abstract

The ability of naturally occurring phenolic compounds affect on the catalytic activity of enzymes and enzyme preparations is of interest to various industries and medicine. One group of such compounds are the isoflavones, in particular, derived from soybeans. In this paper we demonstrate the influence of soy isoflavones on the degree of hydrolysis of yeast RNA by pancreatic ribonuclease, and sodium caseinate by trypsin. Improving the efficiency of the process in the first case can be used in the production of pancreatic hydrolyzate of RNA, decreased in the second - in those cases where you want to suppress proteolysis. In addition, it is shown that soy isoflavones are able to interact with both enzymes and with the appropriate substrates, as well as the influence on the temperature and pH optima of activity, ribonuclease and trypsin. Held calculation of the kinetic constants in the work can serve as a basis for a mathematical description of the process.