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Document type:
Zeitschriftenaufsatz 
Author(s):
Cheison, S. C.; Schmitt, M.; Leeb, E.; Letztel, T.; Kulozik, U. 
Title:
Influence of temperature and degree of hydrolysis on the peptide composition of trypsin hydrolysates of \textgreeka-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, being s...    »
 
Keywords:
Degree of Hydrolysis; hydrolysis temperatur; LC ESI-TOF/MS; Peptide mass spectra; ß-Lactoglobulin; Trypsin specificity 
Journal title:
Food Chemistry 
Year:
2010 
Journal volume:
121 
Pages contribution:
457--467