ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Ground Great Northern and pinto bean (Phaseolus vulgaris) samples were processed under varying conditions of time, temperature and pressure and then hydrolyzed in vitro using a mixture of trypsin, chymotrypsin and amino peptidase. The hydrolyzed samples were ultrafiltrated and the peptides (〈 10,000 daltons) were collected and analyzed for their sulfur amino acid content (methionine, cysteine, and cystine). From 48% to 100% of the cysteine/cystine residues in the protein were released after 6 hr of enzymatic hydrolysis, whereas only 10% to 40.2% of the methionine residues were released during the same time period. The maximum rate of peptide release occurred at 3 hr of proteolysis, while the maximum rate of methionine and cysteine release occurred at 2 hr of proteolysis.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1988.tb07732.x
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