Determination of the influence of the pH of hydrolysis on enzyme selectivity of Bacillus licheniformis protease towards whey protein isolate

C.I. Butre, S. Sforza, P.A. Wierenga, H. Gruppen*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

27 Citations (Scopus)

Abstract

Enzymatic protein hydrolysis is typically described by the degree of hydrolysis and by the enzyme specificity. While the specificity describes which cleavage sites can potentially be cleaved, it does not describe which are preferred. To identify the relative rate at which each individual cleavage site is hydrolysed, enzyme selectivity has recently been introduced. To test the effect of pH on selectivity, whey protein isolate (WPI) was hydrolysed with Bacillus licheniformis protease (BLP) at pH 7.0, 8.0 or 9.0. At all pH values, large differences in the enzyme selectivity (from
Original languageEnglish
Pages (from-to)44-53
JournalInternational Dairy Journal
Volume44
DOIs
Publication statusPublished - 2015

Keywords

  • differential scanning calorimetry
  • beta-lactoglobulin
  • peptides
  • endopeptidases
  • kinetics

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