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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
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This study investigated the effects of protease treatments (trypsin, chymotrypsin, and pepsin) under various pressure levels (0.1-300 MPa) for the characteristics of porcine placenta hydrolysates. According to gel electrophoretic patterns, the trypsin showed the best placental hydrolyzing activity followed by chymotrypsin, regardless of the pressure levels. In particular, the peptide bands of tryptic-digested hydrolysate were not shown regardless of applied pressure levels. The peptide bands of hydrolysate treated chymotrypsin showed gradual decreases in molecular weights ($M_w$) with increasing pressure levels. However, the pepsin did not show any evidences of placental hydrolysis even though the pressure levels were increased to 300 MPa. The gel permeation chromatography (GPC) profiles showed that the trypsin and pepsin had better placental hydrolyzing activities under high pressure (particularly at 200 MPa), with lower $M_w$ distributions of the hydrolysates. Pepsin also tend to lower the $M_w$ of peptides, while the major bands of hydrolysates being treated at 300 MPa were observed at more than 7,000 Da. There were some differences in amino acid compositions of the hydrolysates, nevertheless, the peptides were mainly composed of glycine (Gly), alanine (Ala), hydroxyproline (Hyp) and proline (Pro). Consequently, the results indicate that high pressure could enhance the placental hydrolyzing activities of the selected proteases and the optimum pressure levels at which the maximum protease activity is around 200 MPa.
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참고문헌 (21)
참고문헌 신청
Chicón, R / 2008 / Proteolytic pattern, antigenicity, and serum immunoglobin E binding of β-lactoglobulin hydrolysates obtained by pepsin and high-pressure treatments / J. Dairy Sci 91:928~938
Clemente, A / 2000 / Enzymatic protein hydrolysates in human nutrition / Trend. Food Sci. Technol 11:254~262
Dunn, B. M / 2001 / Overview of pepsin-like aspartic peptidases / Curr. Prot. Protein Sci.unit 21(3):1~6
Furthmayr, H / 1971 / Characterization of collagen peptides by sodium dodecylsulfate-polyacrylamide electrophoresis / Anal. Biochem 41:510~516
Giménez, B / 2009 / Antioxidant and functional properties of gelatin hydrolysates obtained from skin of sole and squid / Food Chem 114:976~983
Clemente, A / 2000 / Enzymatic protein hydrolysates in human nutrition / Trend. Food Sci. Technol 11:254~262
Dunn, B. M / 2001 / Overview of pepsin-like aspartic peptidases / Curr. Prot. Protein Sci.unit 21(3):1~6
Furthmayr, H / 1971 / Characterization of collagen peptides by sodium dodecylsulfate-polyacrylamide electrophoresis / Anal. Biochem 41:510~516
Giménez, B / 2009 / Antioxidant and functional properties of gelatin hydrolysates obtained from skin of sole and squid / Food Chem 114:976~983
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