[Characterization of peptide and amino acid profile in casein hydrolysates]. / Caracterização do perfil peptídico e de aminoácidos em hidrolisados de caseína.
Arch Latinoam Nutr
; 52(1): 77-83, 2002 Mar.
Article
em Pt
| MEDLINE
| ID: mdl-12214552
The nutritional quality of protein hydrolysates has been related in several reports to their di- and tripeptide contents. In the present work different hydrolytic conditions were tested using papain in order to prepare casein hydrolysates with a suitable peptide profile for being used in special diets. The hydrolysates were fractionated by size-exclusion HPLC and the rapid Correct Fraction Area method was used for quantifying the peptides. Among the five hydrolytic conditions studied, three of them gave rise to preparations having nutritionally similar peptide profiles. However, the use of the temperature of 37 degrees C and enzyme:substrate ratio (E:S) of 2% may probably be the most economical condition for industrial production.
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Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Peptídeos
/
Hidrolisados de Proteína
/
Caseínas
/
Aminoácidos
Idioma:
Pt
Revista:
Arch Latinoam Nutr
Ano de publicação:
2002
Tipo de documento:
Article
País de publicação:
Venezuela