Interfacial properties of tryptic peptides of .beta.-lactoglobulin

beta-Lactoglobulin (beta-lg) with hydrolyzed with trypsin in an ultrafiltration reactor (PM30). The total hydrolysate (TH) was further fractionated (PM1), resulting in a mixture of polypeptides (MP) and a fraction of amino acids and small peptides (AA). Peptides in each fraction were analyzed by rev...

Full description

Saved in:
Bibliographic Details
Published in:Journal of agricultural and food chemistry 1992-04, Vol.40 (4), p.669-675
Main Authors: Turgeon, Sylvie L, Gauthier, Sylvie F, Molle, Daniel, Leonil, Joelle
Format: Article
Language:English
Subjects:
Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts
BETA LACTOGLOBULINA
BETA LACTOGLOBULINE
Biological and medical sciences
Food engineering
Food industries
Fundamental and applied biological sciences. Psychology
Life Sciences
PEPTIDE
PEPTIDOS
PROPIEDADES FISICO-QUIMICAS
PROPRIETE PHYSICOCHIMIQUE
PROTEOLISIS
PROTEOLYSE
Citations: Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:beta-Lactoglobulin (beta-lg) with hydrolyzed with trypsin in an ultrafiltration reactor (PM30). The total hydrolysate (TH) was further fractionated (PM1), resulting in a mixture of polypeptides (MP) and a fraction of amino acids and small peptides (AA). Peptides in each fraction were analyzed by reversed-phase high-performance liquid chromatography (RP-HPLC) and identified by their amino acid composition. The MP fraction was further purified in six fractions by anion-exchange chromatography. Interfacial properties of beta-lg, its TH, MP, and AA fractions, and the purified fractions were measured at pH 4 and 7 at two ionic strengths (micro = 0 and 0.6). Peptides responsible for improved interfacial properties of the MP fraction were identified (beta-lg 21-40, beta-lg 41-60), and structure-function relationships (molecular weight and hydrophobicity) are discussed. Characteristics essential to good interfacial properties are clustering of hydrophilic and hydrophobic residues in distinct zones and a minimum molecular weight allowing this distribution
ISSN:0021-8561
1520-5118
DOI:10.1021/jf00016a030