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Autor(en):
Cheison, Seronei C.; Schmitt, M.; Leeb, E.; Letztel, T.; Kulozik, U. 
Titel:
Influence of temperature and degree of hydrolysis on the peptide composition of trypsin hydrolysates of \textgreek{a}-lactoglobulin: Analysis by LC-ESI-TOF/MS // Influence of temperature and degree of hydrolysis on the peptide composition of trypsin hydrolysates of \textgreek{b}-lactoglobulin: Analysis by LC--ESI-TOF/MS 
Abstract:
Enzymatic hydrolysis of proteins is influenced, either positively or negatively, by the hydrolysis conditions, temperature, enzyme concentration and pH, as well as substrate pre-treatments, e.g. heat-denaturing, glyco-conjugation and/or cross-linking. Purified bovine b-lactoglobulin (96.0{%} nitrogen) was hydrolysed using trypsin (EC 3.4.21.4, bovine pancrease) at between 30 and 50 C to degrees of hydrolysis (DHs) between 1 and 9.0{%}. The time taken to reach the desired DH varied greatly, bei...    »
 
Stichworte:
ß-Lactoglobulin; Trypsin specificity; LC ESI-TOF/MS; Peptide mass spectra; hydrolysis temperatur; Degree of Hydrolysis 
Zeitschriftentitel:
Food Chemistry 
Jahr:
2010 
Band / Volume:
121 
Heft / Issue:
Seitenangaben Beitrag:
457--467