Morais Harriman Aley, Barbosa Cristiane Márcia da Silva, Fialho Lopes Daniella Cristine, de Oliveira Mônica Cristina, Silvestre Marialice Pinto Coelho
Laboratório de Bromatologia Faculdade de Farmácia da UFMG, Av. Olegário Maciel-Belo Horizonte-MG-Brasil.
Arch Latinoam Nutr. 2002 Mar;52(1):77-83.
The nutritional quality of protein hydrolysates has been related in several reports to their di- and tripeptide contents. In the present work different hydrolytic conditions were tested using papain in order to prepare casein hydrolysates with a suitable peptide profile for being used in special diets. The hydrolysates were fractionated by size-exclusion HPLC and the rapid Correct Fraction Area method was used for quantifying the peptides. Among the five hydrolytic conditions studied, three of them gave rise to preparations having nutritionally similar peptide profiles. However, the use of the temperature of 37 degrees C and enzyme:substrate ratio (E:S) of 2% may probably be the most economical condition for industrial production.
在几份报告中，蛋白质水解产物的营养质量与其二肽和三肽含量有关。在本研究中，使用木瓜蛋白酶测试了不同的水解条件，以制备具有适合特殊饮食使用的肽谱的酪蛋白水解产物。通过尺寸排阻高效液相色谱法对水解产物进行分级分离，并使用快速校正馏分面积法对肽进行定量。在所研究的五种水解条件中，其中三种条件产生的制剂具有营养上相似的肽谱。然而，使用37℃的温度和2%的酶与底物比例（E:S）可能是工业生产中最经济的条件。
