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Enzymatic Release of Peptides, Methionine and Cystine from Dry Beans Following Various Heat Treatments
Author(s) -
RAYASDUARTE P.,
SATTERLEE L. D.,
ROMERO A. L.
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb07732.x
Subject(s) - methionine , cystine , cysteine , chemistry , proteolysis , trypsin , chymotrypsin , hydrolysis , phaseolus , amino acid , biochemistry , enzyme , peptide , food science , chromatography , biology , botany
Ground Great Northern and pinto bean ( Phaseolus vulgaris ) samples were processed under varying conditions of time, temperature and pressure and then hydrolyzed in vitro using a mixture of trypsin, chymotrypsin and amino peptidase. The hydrolyzed samples were ultrafiltrated and the peptides (< 10,000 daltons) were collected and analyzed for their sulfur amino acid content (methionine, cysteine, and cystine). From 48% to 100% of the cysteine/cystine residues in the protein were released after 6 hr of enzymatic hydrolysis, whereas only 10% to 40.2% of the methionine residues were released during the same time period. The maximum rate of peptide release occurred at 3 hr of proteolysis, while the maximum rate of methionine and cysteine release occurred at 2 hr of proteolysis.