Invertase Inhibitors From Red Beet, Sugar Beet, and Sweet Potato Roots
Russell Pressey
PLANT PHYSIOLOGY
Abstract
Invertase inhibitors have been isolated and partially purified from red beets, sugar beets, and sweet potatoes. These inhibitors are thermolabile proteins with molecular weights of 18,000 to 23,000. They do not inhibit yeast and Neurospora invertases, but they are reactive with potato tuber invertase and other plant invertases with pH optima near 4.5. There are differences in reactivity of the inhibitors with some of the plant invertases, however. For most invertases, red beet and sugar beet inhibitors are most effective at pH 4.5 while sweet potato inhibitor is most effective at pH 5.
Extracted Claims
6 claims extracted from this paper into the knowledge graph
Invertase inhibitors are reactive with potato tuber invertase and other plant invertases with pH optima near 4.5
“They do not inhibit yeast and Neurospora invertases, but they are reactive with potato tuber invertase and other plant invertases with pH optima near 4.5.”
Red beet and sugar beet inhibitors are most effective at pH 4.5
“For most invertases, red beet and sugar beet inhibitors are most effective at pH 4.5 while sweet potato inhibitor is most effective at pH 5.”
Invertase inhibitors are thermolabile proteins with molecular weights of 18,000 to 23,000
“These inhibitors are thermolabile proteins with molecular weights of 18,000 to 23,000.”