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Titel:

Influence of denaturation and aggregation of β-Lactoglobulin on its tryptic hydrolysis and the release of functional peptides

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
Leeb, E.; Götz, A.; Letzel, T.; Cheison, S.C; Kulozik, U.
Abstract:
Whereas previous studies showed that thermal pre-treatment of whey proteins promote their enzymatic hydrolysis, to date no correlation between the conformation of denatured protein and the release of individual peptides has been considered. Hence, in this study total denaturation of β-Lactoglobulin was performed at defined pH-values to enable the generation of different denatured particles. The denatured proteins were used as substrate for tryptic hydrolysis and the hydrolysis progress was chara...     »
Stichworte:
Bioactive peptide; Denaturation; Non-native monomers; Protein hydrolysis; ß-Lactoglobulin; Trypsin hydrolysis
Zeitschriftentitel:
Food Chemistry
Jahr:
2015
Band / Volume:
187
Seitenangaben Beitrag:
545--554
Volltext / DOI:
doi:10.1016/j.foodchem.2015.04.034
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