Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7596253 | Food Chemistry | 2015 | 5 Pages |
Abstract
A bovine α-caseins' preparation digested with glutamyl endopeptidase (GE) at 37 and 50 °C was quantitatively analysed with the isobaric tag for relative and absolute quantification (iTRAQ) technique using nano-LC-ESI-QTOF-MS/MS. Incubation temperature was shown to affect protein digestion. MS analysis of the digestion products indicated that phosphorylated peptides were less sensitive than non-phosphorylated peptides according to the MS intensities. GE hydrolysed Glu(51)-Tyr(52) and Glu(50)-Glu(51) in Glu(49)-Glu(50)-Glu(51)-Tyr(52) of bovine αs1-casein. The results herein helped to confirm the precise process of α-caseins' hydrolysis with GE, which is significant for quantifying the release of bio- and techno-functional peptides.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Yi-shen Zhu, Phanindra Kalyankar, Richard J. FitzGerald,