Identification of peptides in aggregates formed during hydrolysis of β-lactoglobulin B with a Glu and Asp specific microbial protease

被引:45
作者
Otte, J
Lomholt, SB
Halkier, T
Qvist, KB
机构
[1] Royal Vet & Agr Univ, Dept Dairy & Food Sci, DK-1958 Frederiksberg C, Denmark
[2] Novo Nordisk AS, DK-2880 Bagsvaerd, Denmark
关键词
beta-lactoglobulin B; enzymatic hydrolysis; aggregation; peptides; identification;
D O I
10.1021/jf990947o
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
The purpose of the present study was to identify the peptides responsible for aggregate formation during hydrolysis of beta-lactoglobulin by BLP at neutral pH. Hydrolysates taken at various stages of aggregate formation were separated into a precipitate and a soluble phase and each was analyzed by CE and mass spectrometry. The aggregates consisted of six to seven major peptides of which four were tentatively identified. The peptides were positively charged at neutral pH and had a high charge-to-mass ratio at low pH. The fragment fl35-158 seemed to be the initiator of aggregation, since it was present at high concentration in the aggregates at all stages, and the concentration of this peptide remained low in the supernatant. F135-158 contains several basic and acid amino acids alternating with hydrophobic amino acids, which is in accordance with formation of noncovalently linked aggregates, as previously shown.
引用
收藏
页码:2443 / 2447
页数:5
相关论文
共 16 条
[1]   SUBSTRATE PREFERENCES OF GLUTAMIC-ACID-SPECIFIC ENDOPEPTIDASES ASSESSED BY SYNTHETIC PEPTIDE-SUBSTRATES BASED ON INTRAMOLECULAR FLUORESCENCE QUENCHING [J].
BREDDAM, K ;
MELDAL, M .
EUROPEAN JOURNAL OF BIOCHEMISTRY, 1992, 206 (01) :103-107
[2]   Bovine beta-lactoglobulin at 1.8 angstrom resolution - Still an enigmatic lipocalin [J].
Brownlow, S ;
Cabral, JHM ;
Cooper, R ;
Flower, DR ;
Yewdall, SJ ;
Polikarpov, I ;
North, ACT ;
Sawyer, L .
STRUCTURE, 1997, 5 (04) :481-495
[3]   GELATION OF BETA-LACTOGLOBULIN TREATED WITH LIMITED PROTEOLYSIS BY IMMOBILIZED TRYPSIN [J].
CHEN, SX ;
SWAISGOOD, HE ;
FOEGEDING, EA .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1994, 42 (02) :234-239
[4]   Enzymatic cross-linking of whey proteins by a Ca2+-independent microbial transglutaminase from Streptomyces lydicus [J].
Faergemand, M ;
Otte, J ;
Qvist, KB .
FOOD HYDROCOLLOIDS, 1997, 11 (01) :19-25
[5]   CAPILLARY ZONE ELECTROPHORESIS STUDIES OF MOTILIN PEPTIDES - EFFECTS OF CHARGE, HYDROPHOBICITY, SECONDARY STRUCTURE AND LENGTH [J].
FLORANCE, JR ;
KONTEATIS, ZD ;
MACIELAG, MJ ;
LESSOR, RA ;
GALDES, A .
JOURNAL OF CHROMATOGRAPHY, 1991, 559 (1-2) :391-399
[6]   EFFECTS OF LIMITED PROTEOLYSIS ON GELATION AND GEL PROPERTIES OF WHEY-PROTEIN ISOLATE [J].
JU, ZY ;
OTTE, J ;
MADSEN, JS ;
QVIST, KB .
JOURNAL OF DAIRY SCIENCE, 1995, 78 (10) :2119-2128
[7]   Enzyme-induced gelation of whey proteins: Effect of protein denaturation [J].
Ju, ZY ;
Otte, J ;
Zakora, M ;
Qvist, KB .
INTERNATIONAL DAIRY JOURNAL, 1997, 7 (01) :71-78
[8]   Large-scale preparation of β-lactoglobulin A and B by ultrafiltration and ion-exchange chromatography [J].
Kristiansen, KR ;
Otte, J ;
Ipsen, R ;
Qvist, KB .
INTERNATIONAL DAIRY JOURNAL, 1998, 8 (02) :113-118
[9]   High helicity of peptide fragments corresponding to beta-strand regions of beta-lactoglobulin observed by 2D-NMR spectroscopy [J].
Kuroda, Y ;
Hamada, D ;
Tanaka, T ;
Goto, Y .
FOLDING & DESIGN, 1996, 1 (04) :255-263
[10]   Hydrolysis of β-lactoglobulin by four different proteinases monitored by capillary electrophoresis and high performance liquid chromatography [J].
Madsen, JS ;
Ahmt, TO ;
Otte, J ;
Halkier, T ;
Qvist, KB .
INTERNATIONAL DAIRY JOURNAL, 1997, 7 (6-7) :399-409