Proteolytic susceptibility of food by-product proteins: An evaluation by means of a quantitative index |
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Institution: | 1. School of Materials Science and Engineering, Yancheng Institute of Technology, Yancheng 224051, P. R. China;2. Key Laboratory for Advanced Technology in Environmental Protection of Jiangsu Province, Yancheng Institute of Technology, Yancheng 224051, P. R. China |
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Abstract: | A proteolytic susceptibility index was proposed to evaluate the reaction performance of different food by-products with subtilisin. Whey, salmon muscle and feather keratine were hydrolyzed at the same peptide bond concentration at 50 °C and pH 8.0 with different subtilisin concentrations. The logarithmic equation P = 1/b ln(abt+1) was fitted to estimate the kinetic constants a and b. The a/b ratio was proposed as a proteolytic susceptibility index, which was correlated with the chemical structure and conformation of protein sources in increasing order of feather keratin, salmon muscle and whey proteins with corresponding a/b values of 0.1, 8.2 and 14.4 mM2/min, respectively. The methodology proposed in this work can be used to evaluate the proteolytic susceptibility of different protein by-products to different proteases and to evaluate the changes in proteolytic susceptibility after treatment. |
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Keywords: | Proteolytic susceptibility Protein hydrolysis Mathematical modeling Enzymatic hydrolysis |
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