β-Lactoglobulin Hydrolysis. 1. Peptide Composition and Functional Properties of Hydrolysates Obtained by the Action of Plasmin, Trypsin, and Staphylococcus aureus V8 Protease

beta-Lactoglobulin (betaLg) was subjected to limited hydrolysis by trypsin, plasmin, and endoproteinase from Staphylococcus aureus V8 (S.aur.V8) to degrees of hydrolysis (DH) of 1, 2, and 4%. The several hydrolysates had different peptide compositions (determined by reversed-phase HPLC and gel-perme...

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Veröffentlicht in:	Journal of agricultural and food chemistry 1999-08, Vol.47 (8), p.2973-2979
Hauptverfasser:	CAESSENS, Petra W. J. R., VISSER, Servaas, GRUPPEN, Harry, VORAGEN, Alphons G. J.
Format:	Artikel
Sprache:	eng
Schlagworte:	Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts Biological and medical sciences Chromatography, High Pressure Liquid Fibrinolysin - metabolism Food additives Food industries Fundamental and applied biological sciences. Psychology General aspects Hydrolysis Lactoglobulins - chemistry Lactoglobulins - metabolism Peptide Fragments - chemistry Peptide Fragments - isolation & purification Serine Endopeptidases - metabolism Trypsin - metabolism
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