Premium
Peptide characteristics of sunflower protein hydrolysates
Author(s) -
Villanueva Alvaro,
Vioque Javier,
SánchezVioque Raúl,
Clemente Alfonso,
Pedroche Justo,
Bautista Juan,
Millán Francisco
Publication year - 1999
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-999-0184-2
Subject(s) - exopeptidase , hydrolysate , hydrolysis , chemistry , chromatography , endopeptidase , size exclusion chromatography , sunflower , peptide , enzymatic hydrolysis , solubility , rice protein , biochemistry , enzyme , biology , organic chemistry , agronomy
Protein isolate from sunflower seeds was used as the starting material for preparation of an extensively hydrolyzed peptide product. Protein was hydrolyzed using an endopeptidase (Alcalase), an exopeptidase (Flavourzyme), or both enzymes sequentially. Combined use of these proteases generated the highest degree of hydrolysis, 54.2%, and highest solubility, around 90%, between pH 2.5 and 7. Molecular weight profiles of the hydrolysates were characterized by gel filtration chromatography and denaturing electrophoresis. Amino acid compositions and solubilities of the different hydrolysates also were studied.