Effects of Grinding and Thermal Treatments on Hydrolysis Susceptibility of Pea Proteins (Pisum sativum L.)
详细信息 查看全文
- 作者：Maud Le Gall ; Jacques Gué ; guen ; Bernard Sé ; ve ; and Laurence Quillien
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2005
- 出版时间：April 20, 2005
- 年：2005
- 卷：53
- 期：8
- 页码：3057 - 3064
- 全文大小：265K
- 年卷期：v.53,no.8(April 20, 2005)
- ISSN：1520-5118
文摘
The effects of three particle sizes with two types of grindings and two thermal treatments on peaprotein extraction (PE) and susceptibility to in vitro enzymatic hydrolysis (pepsin plus trypsin) werestudied. Degrees of hydrolysis (DH) were calculated. Remaining peptides were detected by SDS-PAGE and identified by immunoblotting and MS/MS spectrometry. The increase in particle sizedecreased PE and DH due to a restricted access of solvents and enzymes to proteins. The thermaltreatment induced a decrease in PE but did not modify DH. Heating improved legumin (
M) andconvicilin pepsin hydrolyses but reduced the pea albumin 2 (PA2) hydrolysis. After pepsin and trypsinhydrolysis, only peptides from vicilin and lectin were identified by LC-MS/MS analyses, whatever thetreatment.Keywords: Pea; protein; enzymatic hydrolysis; remaining peptides; technological treatment
M) andconvicilin pepsin hydrolyses but reduced the pea albumin 2 (PA2) hydrolysis. After pepsin and trypsinhydrolysis, only peptides from vicilin and lectin were identified by LC-MS/MS analyses, whatever thetreatment.Keywords: Pea; protein; enzymatic hydrolysis; remaining peptides; technological treatment