Determination of the influence of the pH of hydrolysis on enzyme selectivity of Bacillus licheniformis protease towards whey protein isolate

In Vitro Characterisation of the Antioxidative Properties of Whey Protein Hydrolysates Generated under pH- and Non pH-Controlled Conditions

“…The antioxidant properties of whey protein hydrolysates as well as whey-derived BAPs have been reported to display numerous functions including free radical scavenging, hydrogen and electron donation, metal ion chelation, quenching of singlet oxygen, peroxide decomposition and inhibition of lipid oxidation [3,9,10,12,[14][15][16][17]19]. It is well documented that the hydrolysis conditions, e.g., temperature, pH and ionic strength and type of salt influence the characteristics of the hydrolysates obtained [12,[20][21][22][23][24][25][26]. The pH of the reaction is considered to be one of the most important parameters during enzymatic hydrolysis.…”

“…The pH of the reaction is considered to be one of the most important parameters during enzymatic hydrolysis. Changes in pH alter the structure of the enzyme as well as its substrate, and consequently can affect enzyme specificity [22,24]. Enzyme specificity determines the resultant peptide profile [24] and, thus, hydrolysate properties [12,20].…”

A Rational Approach for the Production of Highly Soluble and Functional Sunflower Protein Hydrolysates

“…Figure 2 displays plots of the protein conversion rate (Xp, Figure 2 a,b) and the average peptide size ( Figure 2 a’,b’) versus the DH for different enzymatic conditions ( Table 1 ). These plots allow us to visualize the influence of the operating conditions on the reaction kinetics and/or on the mechanism of hydrolysis [ 13 , 27 ].…”

“…The proportion of the hydrolyzed proteins was dependent of the pH value (Xp from 21% to 42% at pH 2.5, from 38% to 45% at pH 3.0 and from 44% to 58% at pH 4.0, in the applied conditions). According to Butre et al [ 27 ], the affinity of the protease for the hydrolysis of the intact proteins compared to that for the derived peptides can be estimated from the slope of the linear protein conversion rate. The affinity of Prolyve towards the proteins was 1.3 times higher at pH 2.5 than at pH 4.0 (for Alcalase case, no differences were observed depending on the pH value).…”

Exploring the Use of a Modified High-Temperature, Short-Time Continuous Heat Exchanger with Extended Holding Time (HTST-EHT) for Thermal Inactivation of Trypsin Following Selective Enzymatic Hydrolysis of the β-Lactoglobulin Fraction in Whey Protein Isolate

“…Recent studies have shown that targeted or selective hydrolysis of proteins generates hydrolysates with specific peptides that have different properties to those of a fully hydrolysed protein [35,36,37,38,39,40]. The operating protocol necessary to achieve selective protein hydrolysis demands a specific set of incubation conditions, which may be less than optimum for the hydrolysis reaction per se [40]. In the case of WPI, a selective hydrolysis of β-LG may reduce the risk of allergy and at the same time enable the generation of a co-product enriched in α-LA—the predominant whey protein fraction in human milk, which is a key nutritional source of essential amino acids in sufficient concentration to promote infant development.…”