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Modeling peptide formation during the hydrolysis of β-casein by Lactococcus lactis

Paper ID Volume ID Publish Year Pages File Format Full-Text
34681 45039 2012 11 PDF Available
Title
Modeling peptide formation during the hydrolysis of β-casein by Lactococcus lactis
Abstract

Hydrolysis of milk proteins by lactic acid bacteria leads to the formation of a large number of peptides. In this work, the hydrolysis of β-casein by the protease PrtPI of Lactococcus lactis was studied. Experiments were carried out at different initial enzyme/substrate ratios. Identification and quantification of peptides were performed by MS and RP-UHPLC analyses. Nine low molecular weight (LMW) peptides were quantified absolutely. Additionally, semi-quantification of six high molecular weight peptides (HMW) was provided. To describe the dynamics of peptides concentrations, an aggregated model was developed. This model links peptide formation to the breakdown of intact protein by introducing the concept of virtual intermediate peptides (VIP). The model represented the experimental data with an average error of 14% (comparable with the experimental error). By using the model, three dynamic pools of peptides were identified. The model suggests that LMW peptides have similar dynamic characteristics as their counterpart HMW peptides in the β-casein sequence. This study indicates that the presence and structure of micelles affect the hydrolysis dynamics and that, for some peptides, the enzyme/substrate ratio appears to affect the hydrolysis stoichiometry. The model developed is parsimonious and has a basic mechanistic component. It allows for a rational study of protein hydrolysis.

► Quantitative analysis of peptide dynamics during protein hydrolysis. ► Hybrid model to describe kinetics of formation and breakdown of peptides. ► Identification of pools of peptides with similar dynamics. ► Connection between kinetics of low and high molecular weight peptides.

Keywords
Hybrid model; Kinetics; Lactic acid bacteria; Proteolysis
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Modeling peptide formation during the hydrolysis of β-casein by Lactococcus lactis
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Publisher
Database: Elsevier - ScienceDirect
Journal: Process Biochemistry - Volume 47, Issue 1, January 2012, Pages 83–93
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us