Hydrolysis of Whey Protein Isolate with Bacillus licheniformis Protease: Fractionation and Identification of Aggregating Peptides

N.P. Creusot, H. Gruppen

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32 Citations (Scopus)

Abstract

The objective of this work was to identify the dominant aggregating peptides from a whey protein hydrolysate (degree of hydrolysis of 6.8%) obtained with Bacillus licheniformis protease. The aggregating peptides were fractionated with preparative reversed-phase chromatography and identified with liquid chromatography¿mass spectrometry. The results showed that the dominant aggregating peptide, at pH 7.0, was ß-lg AB [f1¿45]. In addition, the peptides ß-lg AB [f90¿108]-S-S-¿-la [f50¿113], ¿-la [f12¿49]-S-S-¿-la [f50¿113], ß-lg AB [f90¿108]-S-S-ß-lg AB [f90¿108], ß-lg A [f90¿157], and ß-lg AB [f135¿157/158] were also identified as main aggregating peptides. The results further showed that aggregation, via hydrophobic interactions, prevented further digestion (at pH 8.0), thereby explaining the large size of the aggregating peptides. It is hypothesized that B. licheniformis protease breaks down hydrophilic segments in the substrate and, therefore, preserves hydrophobic segments that aggregate once exposed to the solvent
Original languageEnglish
Pages (from-to)9241-9250
JournalJournal of Agricultural and Food Chemistry
Volume55
Issue number22
DOIs
Publication statusPublished - 2007

Keywords

  • enzyme-induced gelation
  • beta-lactoglobulin
  • limited proteolysis
  • microstructure
  • mixtures
  • alcalase
  • gels
  • glu

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