Microwave-assisted digestion of β-lactoglobulin by pronase, α-chymotrypsin and pepsin

Izquierdo, F. Javier; Alli, Inteaz; Yaylayan, Varoujan A.; Gómez, Rosario

doi:10.1016/j.idairyj.2006.05.007

Cited by 23 publications

(15 citation statements)

References 31 publications

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“…Our finding of the enhancement of the enzymatic proteolysis under MWI is in good agreement with data previously described by our group for kinetic parameters for Pronase and a-Chymotrypsin hydrolysis of bovine b-Lg (Izquierdo, Alli, Yaylayan, & Gomez, 2007). Higher catalytic effectiveness (K cat K m À1 ) values were obtained in both enzymatic digestions of the protein performed under MWI in comparison with the values in the respective CH digestions.…”

Section: Proteolysis Of Bovine Whey Protein Concentratesupporting

confidence: 92%

“…Higher catalytic effectiveness (K cat K m À1 ) values were obtained in both enzymatic digestions of the protein performed under MWI in comparison with the values in the respective CH digestions. The Michaelis-Menten constant (K m ) for either enzyme was reduced under MWI, which suggests the highest substrate-enzyme affinity at these conditions (Izquierdo et al, 2007). Furthermore, Pramanik et al (2002) reported acceleration of enzymatic processes for protein mapping by trypsin digestion.…”

Section: Proteolysis Of Bovine Whey Protein Concentratementioning

confidence: 98%

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Effects of combined microwave and enzymatic treatments on the hydrolysis and immunoreactivity of dairy whey proteins

Peñas

Préstamo

Baeza

et al. 2008

International Dairy Journal

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Section: Proteolysis Of Bovine Whey Protein Concentratesupporting

confidence: 92%

Section: Proteolysis Of Bovine Whey Protein Concentratementioning

confidence: 98%

Effects of combined microwave and enzymatic treatments on the hydrolysis and immunoreactivity of dairy whey proteins

Peñas

Préstamo

Baeza

et al. 2008

International Dairy Journal

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“…This result can be explained by the possible exposure of cleavage sites resulting from thermal denaturation and the increase in the susceptibility of protein to proteolysis. In addition, application of microwaves combined with enzymatic hydrolysis has been reported in several studies (El Mecherfi et al 2011; Izquierdo et al 2007, 2008). El Mecherfi et al (2011) investigated the effect of combined microwave and enzymatic hydrolysis on the human immunoglobulin E (IgE)-binding properties of β-lactoglobulin and bovine whey proteins.…”

Section: Enzymatic Hydrolysismentioning

confidence: 97%

Milk processing as a tool to reduce cow’s milk allergenicity: a mini-review

Luo

Chen

et al. 2013

Dairy Sci. & Technol.

167

130

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Milk processing technologies for the control of cow’s milk protein allergens are reviewed in this paper. Cow’s milk is a high nutritious food; however, it is also one of the most common food allergens. The major allergens from cow’s milk have been found to be β-lactoglobulin, α-lactalbumin and caseins. Strategies for destroying or modifying these allergens to eliminate milk allergy are being sought by scientists all over the world. In this paper, the main processing technologies used to prevent and eliminate cow’s milk allergy are presented and discussed, including heat treatment, glycation reaction, high pressure, enzymatic hydrolysis and lactic acid fermentation. Additionally, how regulating and optimizing the processing conditions can help reduce cow’s milk protein allergenicity is being investigated. These strategies should provide valuable support for the development of hypoallergenic milk products in the future.

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“…As an example, these effects are used in biocatalysis discipline (Réjasse et al, 2004;2006;Yadav & Borkar, 2009;Souza et al, 2009), DNA hybridization (Edwards, Young, & Deiters, 2009) and the studies that evaluate enzyme stability with the use of microwave irradiation (Rejasse et al, 2007;Young et al, 2008;Izquierdo et al, 2007;Porcelli et al, 1997;La Cara et al, 1999). Recently, Laurence et al (2000), H. Bohr and J. Bohr (2000), Pomerai et al (2003) reported unfolding or structural changes in proteins with microwave irradiations and suggested the inclusion of www.ccsenet.org/ijc…”

Section: Applications In Proteomicsmentioning

confidence: 99%

Microwave Assisted Reactions in Organic Chemistry: A Review of Recent Advances

Jacob¹

2012

IJC

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Revolution in organic compound synthesis has been promoted by microwave assisted organic syntheses (MAOS) by which small molecules are built up into large polymers in a fraction of time. The need for different organic compound libraries for drug discovery, biomaterial development, automated library screening; proteomics etc has supported the emergence of innovative technologies for rapid combinatorial organic synthesis using MAOS synthesis. In previous reviews on this subject the focus of MAOS has been on the process of MAOS reactions rather than the importance given to the related applications. This review focuses on solid-phase synthesis, biopolymer synthesis, applications in proteomics, parallel processing in microwave reactors and automated library generation by means of sequential microwave irradiation methods. This article has discussed the different applications of Microwave assisted synthesis of organic polymeric compounds most thoroughly by focusing on aspects of speed, reproducibility and scalability. From this review it is clearly identified that independent on the type of organic material, data consistently points out to MW as a novel and powerful tool which has enable synthesis of a number of new compounds and presents the need for future research in this area.

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Microwave-assisted digestion of β-lactoglobulin by pronase, α-chymotrypsin and pepsin

Cited by 23 publications

References 31 publications

Effects of combined microwave and enzymatic treatments on the hydrolysis and immunoreactivity of dairy whey proteins

Effects of combined microwave and enzymatic treatments on the hydrolysis and immunoreactivity of dairy whey proteins

Milk processing as a tool to reduce cow’s milk allergenicity: a mini-review

Microwave Assisted Reactions in Organic Chemistry: A Review of Recent Advances

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