Journal
JOURNAL OF DAIRY RESEARCH
Volume 86, Issue 1, Pages 114-119Publisher
CAMBRIDGE UNIV PRESS
DOI: 10.1017/S0022029919000086
Keywords
Microbial enzymes; pepsin; selective hydrolysis; whey proteins
Funding
- Croatian Science Foundation
- DAAD scholarship
- German Ministry of Economics and Technology (AiF) [AiF 15834 N]
- FEI (Forschungskreis der Ernahrungsindustrie e. V., Bonn) [AiF 15834 N]
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The experiments reported in this research paper examine the potential of digestion using acidic enzymes Protease A and Protease M to selectively hydrolyse alpha-lactalbumin (alpha-La) whilst leaving beta-lactoglobulin (beta-Lg) relatively intact. Both enzymes were compared with pepsin hydrolysis since its selectivity to different whey proteins is known. Analysis of the hydrolysis environment showed that the pH and temperature play a significant role in determining the best conditions for achievement of hydrolysis, irrespective of which enzyme was used. Whey protein isolate (WPI) was hydrolysed using pepsin, Acid Protease A and Protease M by randomized hydrolysis conditions. Reversed-phase high performance liquid chromatography was used to analyse residual proteins. Regarding enzyme selectivity under various milieu conditions, all three enzymes showed similarities in the reaction progress and their potential for beta-Lg isolation.
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