Influence of high hydrostatic pressure on the proteolysis of beta-lactoglobulin A by trypsin.

@article{Chicn2006InfluenceOH,
  title={Influence of high hydrostatic pressure on the proteolysis of beta-lactoglobulin A by trypsin.},
  author={Rosa Chic{\'o}n and Josefina Belloque and Isidra Recio and Rosina L{\'o}pez-Fandi{\~n}o},
  journal={The Journal of dairy research},
  year={2006},
  volume={73 1},
  pages={121-8}
}
This work describes the effect of the hydrolysis time and pressure (0.1-400 MPa) on the proteolysis of beta-lactoglobulin A (beta-lg A) with trypsin, either conducting hydrolysis of beta-lg under pressure or hydrolysing beta-lg that was previously pressure treated. Pressurisation, before or during enzyme treatments, enhanced tryptic hydrolysis of beta-lg. Trypsin degraded pressure-modified beta-lg and pressure-induced beta-lg aggregates, favouring proteolysis to the intermediate degradation… CONTINUE READING

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