| Literature DB >> 28784550 |
Solène Le Maux1, Alice B Nongonierma1, Richard J FitzGerald2.
Abstract
β-Lactoglobulin hydrolysates (βlgHs) were generated using elastase at enzyme-to-substrate ratios (E:S) of 0.5, 1.0 and 1.5% in order to reach target degree of hydrolysis (DH) values of 9 and 13%. The impact of different E:S during manufacture on hydrolysates having similar DHs was assessed. Samples with similar DHs generated with different E:S showed comparable molecular mass distribution profiles and in vitro dipeptidyl peptidase IV (DPP-IV) inhibitory activities (p>0.05). Liquid-chromatography tandem mass spectrometry (LC-MS/MS) analysis showed that 62 and 84% of the peptides identified were common within hydrolysates having a similar DH of 9 or 13%, respectively. Differences in the peptides identified within hydrolysates having similar DHs may be due to E:S dependent modifications in specificity and enzyme kinetics. Overall, this study showed that reduction in E:S while targeting the development of a similar DH for βlgHs may be employed to reduce the cost of hydrolysate production without having an adverse impact on the bioactivity and physicochemical properties studied herein.Entities:
Keywords: DPP-IV inhibition; Degree of hydrolysis; Elastase; Enzyme-to-substrate ratio; Peptide identification; β-Lactoglobulin
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Year: 2017 PMID: 28784550 DOI: 10.1016/j.foodres.2017.05.012
Source DB: PubMed Journal: Food Res Int ISSN: 0963-9969 Impact factor: 6.475