乳清蛋白的酶促水解。II. 分子量范围。

Enzymatic hydrolysis of whey proteins. II. Molecular-weight range.

作者信息

Tello P G, Camacho F, Jurado E, Páez M P, Guadix E M

机构信息

Departamento de Ingeniería Química, Facultad de Ciencias, Universidad de Granada, Granada 18071, Spain.

出版信息

Biotechnol Bioeng. 1994 Aug 5;44(4):529-32. doi: 10.1002/bit.260440416.

DOI:10.1002/bit.260440416

PMID:18618787

Abstract

Using high-pressure liquid chromatography we studied the distribution of molecular weights in whey-protein hydrolysates using the following commercially obtained proteases: Alcalasa 0.6 L and Protease 660 L, both bacterial in origin, and PEM 2500 S, of animal origin. In each of the systems, the range of molecular weights in the hydrolysate depended solely on the degree of hydrolysis (DH) achieved. For DH >/= 20, between 65% and 95% of the hydrolysate is made up of peptides with a molecular weight of less than 1,000 Da. (c) 1994 John Wiley & Sons, Inc.

摘要

我们使用高压液相色谱法，利用以下几种市售蛋白酶研究了乳清蛋白水解产物中的分子量分布：Alcalasa 0.6 L和Protease 660 L，二者均源于细菌；以及动物源的PEM 2500 S。在每个系统中，水解产物中的分子量范围仅取决于所达到的水解度（DH）。对于DH≥20，水解产物中65%至95%由分子量小于1000 Da的肽组成。（c）1994约翰·威利父子公司。