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Plastein synthesis by the action of α-chymotrypsin on a peptic hydrolysate of whey protein

Published online by Cambridge University Press:  01 June 2009

Vito Sciancalepore  and
Vincenzo Longone
Vito Sciancalepore
Affiliation:
Istituto di Industrie Agrarie, Universitá degli Studi, 70126 Bari, Italy
Vincenzo Longone
Affiliation:
Istituto di Industrie Agrarie, Universitá degli Studi, 70126 Bari, Italy
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Summary

A peptic hydrolysate of proteinaceous material of whey from Mozzarella cheese manufacture was incubated with α-chymotrypsin under conditions leading to the formation of plastein products. The influence of incubation time, concentration and molecular size of substrate was studied. The most favourable conditions for the plastein synthesis were 12 h incubation time and 35% (w/v) concentration of peptides having mol. wt in the range 451–1450.

Information

Type
Original articles
Information
Journal of Dairy Research , Volume 55 , Issue 4 , November 1988 , pp. 547 - 550
Copyright
Copyright © Proprietors of Journal of Dairy Research 1988

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References

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