Changes in chymotrypsin hydrolysis of beta-lactoglobulin A induced by high hydrostatic pressure

Journal of Agricultural and Food Chemistry
Rosa ChicónJosefina Belloque

Abstract

Beta-lactoglobulin (beta-Lg) was subjected to high pressures up to 400 MPa and proteolysis with chymotrypsin. The hydrolysates were analyzed by SDS-PAGE and RP-HPLC, and the fragments obtained were identified by ESI-MS/MS. The results obtained showed that beta-Lg was hydrolyzed by chymotrypsin in a "progressive proteolysis" manner at either atmospheric or high pressure. Proteolysis during or after high-pressure treatment showed longer and more hydrophobic peptides than proteolysis at atmospheric pressure. Chymotrypsin showed a behavior similar to that of trypsin, with some differences, probably related to the orientation of the target residues specific for each enzyme. The similarities between proteolytic fragments produced by the two enzymes support that proteolysis enhancement under high pressure depends on the substrate changes rather than the enzyme. High pressure seemed to accelerate the first steps of proteolysis, probably through dimer dissociation, while leaving portions of the molecule more resistant to the enzyme.

References

Sep 20, 2000·Journal of Agricultural and Food Chemistry·J BelloqueG M Smith
Mar 6, 2003·The Journal of Dairy Research·Francesco BonomiPierpaolo Rovere
Jan 29, 2005·Journal of Agricultural and Food Chemistry·Lawrence K CreamerRafael Jiménez-Flores
Jan 26, 2006·The Journal of Dairy Research·Rosa ChicónRosina López-Fandiño

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Citations

Apr 30, 2013·Dairy Science & Technology·Guanhao BuTingwei Zhu
Dec 28, 2010·Advances in Colloid and Interface Science·Blanca Hernández-LedesmaIsidra Recio
Apr 17, 2014·Critical Reviews in Food Science and Nutrition·Rodrigo Jiménez-SaizIván López-Expósito
Oct 30, 2016·Critical Reviews in Food Science and Nutrition·Seronei Chelulei Cheison, Ulrich Kulozik
Feb 3, 2021·Comprehensive Reviews in Food Science and Food Safety·Lu XuePangzhen Zhang
May 23, 2009·Journal of Agricultural and Food Chemistry·Marieke E BruinsRemko M Boom

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