Determination of the Influence of Substrate Concentration on Enzyme Selectivity Using Whey Protein Isolate and Bacillus licheniformis Protease

C.I. Butré, S. Sforza, H. Gruppen, P.A. Wierenga

Research output: Contribution to journalArticleAcademicpeer-review

14 Citations (Scopus)

Abstract

Increasing substrate concentration during enzymatic protein hydrolysis results in a decrease in hydrolysis rate. To test if changes in the mechanism of hydrolysis also occur, the enzyme selectivity was determined. The selectivity is defined quantitatively as the relative rate of hydrolysis of each cleavage site in the protein. It was determined from the identification and quantification of the peptides present in the hydrolysates. Solutions of 0.1–10% (w/v) whey protein isolate (WPI) were hydrolyzed by Bacillus licheniformis protease at constant enzyme-to-substrate ratio. The cleavage sites were divided into five groups, from very high (>10%) to very low selectivity (
Original languageEnglish
Pages (from-to)10230-10239
JournalJournal of Agricultural and Food Chemistry
Volume62
Issue number42
DOIs
Publication statusPublished - 2014

Keywords

  • beta-lactoglobulin
  • functional-properties
  • mass-spectrometry
  • hydrolysis
  • peptide
  • endopeptidase
  • sequence
  • casein
  • model

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