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Influence of non‐enzymatic glycosylation (glycation) of pea ( Pisum sativum ) albumins on their enzymatic hydrolysis
Author(s) -
CazacuDavidescu LuiciaMichaela,
Kostyra Henryk,
MarciniakDarmochwal Katarzyna,
Kostyra Elżbieta
Publication year - 2005
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.2047
Subject(s) - glycosylation , sativum , biochemistry , chemistry , glycation , enzyme , pisum , enzymatic hydrolysis , pea protein , pepsin , hydrolysis , albumin , biology , botany , receptor
The aim of this study was to investigate the influence of non‐enzymatic glycosylation (glycation) on the susceptibility of pea albumins to pepsin hydrolysis. It was proved that the aqueous albumin extract is de facto a nucleo‐glyco‐metalloprotein complex. The non‐enzymatic glycosylation of pea albumins decreased the content of nucleic acids, hexoses and zinc, which bound to this protein. Glycated pea albumins were more susceptible to hydrolysis by pepsin than non‐glycated ones. Copyright © 2005 Society of Chemical Industry