Influence of heat pre-treatment on BSA tryptic hydrolysis and peptide release

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Influence of heat pre-treatment on BSA tryptic hydrolysis and peptide release

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作者：F&aacute ; tima Arrutia^a ; &Aacute ; ngela Puente^a ; Francisco A. Riera^a ; ^{far@uniovi.es" class="auth_mail" title="E-mail the corresponding author} ; Carlos Mené ; ndez^b ; Ulises A. Gonz&aacute ; lez^b
关键词：Bovine serum albumin ; Bioactive peptides ; Hydrolysis ; Heat treatment ; Meat by-products
刊名：Food Chemistry
出版年：2016
出版时间：1 July 2016
年：2016
卷：202
期：Complete
页码：40-48
全文大小：1252 K

文摘

•: Different enzyme concentrations assayed led to similar degree of hydrolysis values.
•: Heat treatment of the protein solutions at 75 °C and over improved the hydrolysis process.
•: Bovine serum albumin hydrolysis, either native or heat treated, yielded peptides with potential bioactivity.
•: Heat treatment increased the number and the quantity of peptides released.

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