[Characterization of peptide and amino acid profile in casein hydrolysates].
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.
Morais
Harriman Aley
HA
Laboratório de Bromatologia Faculdade de Farmácia da UFMG, Av. Olegário Maciel-Belo Horizonte-MG-Brasil.
Barbosa
Cristiane Márcia da Silva
CM
Fialho Lopes
Daniella Cristine
DC
de Oliveira
Mônica Cristina
MC
Silvestre
Marialice Pinto Coelho
MP
D000596:Amino Acids / Q000032:analysis* / Q000378:metabolism; D002364:Caseins / Q000737:chemistry* / Q000378:metabolism; D002851:Chromatography, High Pressure Liquid; D004032:Diet; D006863:Hydrogen-Ion Concentration; D006868:Hydrolysis; D009753:Nutritive Value; D010206:Papain / Q000494:pharmacology; D010455:Peptides / Q000032:analysis* / Q000378:metabolism; D011492:Protein Hydrolysates / Q000737:chemistry* / Q000378:metabolism; D013696:Temperature; D014364:Tryptophan / Q000032:analysis / Q000378:metabolism; D014443:Tyrosine / Q000032:analysis / Q000378:metabolism
D000596:Amino Acids; D002364:Caseins; D010455:Peptides; D011492:Protein Hydrolysates; C026375:trypticase-soy broth; D014443:Tyrosine; D014364:Tryptophan; D010206:Papain