Journal: Journal of agricultural and food chemistry / Source: 2018 v.66 no.16 / Subject: cattle / Text Availability: Full Text

Main content area

Author:: Deng, Yuxi; Gruppen, Harry; Wierenga, Peter A.
Source:: Journal of agricultural and food chemistry 2018 v.66 no.16 pp. 4219-4232
ISSN:: 1520-5118
Subject:: amino acids; beta-casein; binding sites; cattle; humans; hydrolysis; lactalbumin; prediction; swine; trypsin
Abstract:: ... Based on trypsin specificity (for lysines and arginines), trypsins from different sources are expected to hydrolyze a given protein to the same theoretical maximum degree of hydrolysis (DHₘₐₓ,ₜₕₑₒ). This is in contrast with experiments. Using α-lactalbumin and β-casein, this study aims to reveal if the differences among experimental DHₘₐₓ (DHₘₐₓ,ₑₓₚ) by bovine, porcine, and human trypsins are due ...
DOI:: 10.1021/acs.jafc.8b00679
PubMed:: 29616801
PubMed Central:: PMC5920921
: http://dx.doi.org/10.1021/acs.jafc.8b00679