Effect of pH and Recombinant Barley (Hordeum vulgare L.) Endoprotease B2 on Degradation of Proteins in Soaked Barley
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- 作者：Jesper Bjerg Christensen ; Giuseppe Dionisio ; Hanne Damgaard Poulsen ; Henrik Brinch-Pedersen
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2014
- 出版时间：August 27, 2014
- 年：2014
- 卷：62
- 期：34
- 页码：8562-8570
- 全文大小：323K
- ISSN：1520-5118
文摘
Nonfermented soaking of barley feedstuff has been established as an in vitro procedure prior to the feeding of pigs as it can increase protein digestibility. In the current study, two feed cultivars of barley (Finlissa and Zephyr) were soaked in vitro either nonbuffered or buffered at pH 3.6 and 4.3. Solubilized and degraded proteins evaluated by biuret, SDS-PAGE, and differential proteomics revealed that pH 4.3 had the greatest impact on both solubilization and degradation. In order to boost proteolysis, the recombinant barley endoprotease B2 (rec-HvEP-B2) was included after 8 h using the pH 4.3 regime. Proteolysis evaluated by SDS-PAGE and differential proteomics confirmed a powerful effect of adding rec-HvEP-B2 to the soaked barley, regardless of the genotype. Our study addresses the use of rec-HvEP-B2 as an effective feed enzyme protease. HvEP-B2 has the potential to increase the digestibility of protein in the pig, either supplied as recombinant additive or as possible new selection criterion in barley breeding.