Enzymatic hydrolysis of whey protein concentrates: Peptide HPLC profiles

• Tipo: Artigo em Revista Científica Internacional
• Data: 2004

Autores

M. V. T. Mota (Autor) Outra; Isabel Ferreira (Autor) FFUP; Maria Beatriz Oliveira (Autor) FFUP; C. Rocha (Autor) Outra; José Teixeira (Autor) Outra; Duarte Torres (Autor) FMUP; Maria do Pilar Gonçalves (Autor) FEUP

Revista

Título: Journal of Liquid Chromatography and Related Technologies

Vol. 27 Nº 16

Páginas: 2625-2639

ISSN: 1082-6076

Editora: Taylor & Francis

Indexação

ISI Web of Knowledge - 16 Citações

ISI Web of Science

Scopus - 19 Citações

COMPENDEX

Classificação Científica

FOS: Ciências exactas e naturais > Química

Outras Informações

ID Authenticus: P-000-D2P

DOI: 10.1081/jlc-200028429

Abstract (EN): Hydrolysis of whey protein concentrates (WPCs) at different temperatures and pHs, using three enzymes: pepsin, trypsin, and Alcalase(R), was monitored during more than 5 hr by reversed phase HPLC/UV, using a column containing a polystyrene-divinylbenzene copolymer-based packing, and an elution gradient from 8% to 80% acetonitrile containing 0.1% TFA. Peptides were separated according to their polarity and size, and degradation of alpha-lactalbumin (alpha-la) and beta-lactoglobulin (beta-lg) was evaluated. The three proteolytic enzymes (pepsin, trypsin, and Alcalase(R)) employed for hydrolysis of WPCs led to different kinetics of degradation of beta-lg. alpha-la degradation after 15 min was almost complete for the three enzymes. The hydrolysis catalysed by each enzyme resulted in different peptide profiles by HPLC/UV. Hydrolysates produced by pepsin (HP) were resolved into three main fractions of high retention times, while tripsin hydrolysates (HT) were resolved into nine major peaks and Alcalase(R) hydrolysates (HA) were resolved into 12 major peaks, presenting a wide range of polarities and sizes. Although, with different beta-lg hydrolysis extension, chromatographic profiles of the degradation and formation of peptides can be used as a finger print of the type of enzyme used, because peptide profile is not affected either by temperature or pH.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 15