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Title: Denaturation impact in susceptibility of beta-lactoglobulin to enzymatic hydrolysis: a kinetic study
Authors: Stanciuc (Sava), Nicoleta ×
Van der Plancken, Iesel
Rotaru, Gabriela
Hendrickx, Marc #
Issue Date: Oct-2008
Publisher: Editura acad romane
Series Title: Revue roumaine de chimie vol:53 issue:10 pages:921-+
Abstract: The aim of this study was to establish a kinetic model to describe the effect of heat processing on the susceptibility of beta-lactoglobulin to proteolysis. The kinetic study was performed in the temperature range of 62.5-78 degrees C on the susceptibility of beta-lactoglobulin to enzymatic hydrolysis by trypsin and chymotrypsin at 37 degrees C and pH 7 and 7.5. Heat treatment results in an increase in degree of hydrolysis after 10 min of hydrolysis, as monitored by pH-stat technique. For the hydrolysis experiments at pH 7, the values for activation energy were significantly higher for the susceptibility of beta-lactoglobulin to trypsin hydrolysis compared with chymotrypsin. In contrast, for the hydrolysis experiments at pH 7.5, beta-LG seems to be more heat-sensitive for chymotrypsin hydrolysis, confirming that the dimer dissociates when the pH is adjusted at 7.5, with the exposure of hydrophobic residues.
ISSN: 0035-3930
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
× corresponding author
# (joint) last author

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