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Effect of tannic acid on in vitro enzymatic hydrolysis of some protein sources
Author(s) -
Martínez Tomás F,
Moyano Francisco J
Publication year - 2003
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.1377
Subject(s) - tannic acid , hydrolysis , casein , chemistry , bovine serum albumin , enzymatic hydrolysis , hydrolyzed protein , in vitro , enzyme , biochemistry , in vivo , soybean meal , chromatography , food science , biology , organic chemistry , microbiology and biotechnology , raw material
The pH‐stat system has been used to assess the effect of tannic acid (TA) on solubility and in vitro enzyme hydrolysis of different proteins. Added TA (from 10 to 50 g kg −1 ) decreased the extent of hydrolysis of bovine serum albumin. Enzymic hydrolysis of casein, pea meal, soybean meal, and haemoglobin (HB) was increased, as measured by total amino acids released and by the degree of hydrolysis. SDS‐PAGE confirmed the results of the in vitro enzymatic hydrolysis. These findings suggest that, under in vitro conditions, when simulating the gastrointestinal environment of domestic mammals, the negative effects of TA described from in vivo experiments are not necessarily due to reduced hydrolysis of proteins. Copyright © 2003 Society of Chemical Industry