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Removal of N-terminal peptides from β-lactoglobulin by proteolytic contaminants in a commercial phenol oxidase preparation

Authorized Users Only
2009
Authors
Stanić, Dragana
Radosavljevic, J.
Polović, Natalija
Jadranin, Milka
Popović, M.
Vuckovic, O.
Burazer, L.
Jankov, R.
Ćirković Veličković, Tanja
Article (Published version)
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Abstract
The use of enzymes may improve the functional properties of various food ingredients. The aim of this study was to examine the effects of proteolytic contaminants in phenol oxidases on β-lactoglobulin (BLG). In the presence of Trametes versicolor laccase and Agaricus bisporus tyrosinase, both variants of BLG (A and B) underwent removal of a peptide from the N-terminus. The truncated forms were more susceptible to digestion by pepsin. The truncation of BLG resulted from contaminating proteases and not due to the action of phenol oxidases. The removal of N-terminal peptides proceeded quickly, while the rest of the globular protein remained resistant to proteolysis for up to 3 h. In the case of the application of enzymes in food bioprocessing, it may be important to carefully monitor the effects of contaminating proteases in enzyme preparations used.
Source:
International Dairy Journal, 2009, 19, 12, 746-752
Funding / projects:
  • Ispitivanje strukture i funkcije biološki važnih makromolekula u fiziološkim i patološkim stanjima (RS-142020)

DOI: 10.1016/j.idairyj.2009.05.008

ISSN: 0958-6946

WoS: 000270752800006

Scopus: 2-s2.0-69949182410
[ Google Scholar ]
8
8
URI
https://cer.ihtm.bg.ac.rs/handle/123456789/608
Collections
  • Radovi istraživača / Researchers' publications
Institution/Community
IHTM
TY  - JOUR
AU  - Stanić, Dragana
AU  - Radosavljevic, J.
AU  - Polović, Natalija
AU  - Jadranin, Milka
AU  - Popović, M.
AU  - Vuckovic, O.
AU  - Burazer, L.
AU  - Jankov, R.
AU  - Ćirković Veličković, Tanja
PY  - 2009
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/608
AB  - The use of enzymes may improve the functional properties of various food ingredients. The aim of this study was to examine the effects of proteolytic contaminants in phenol oxidases on β-lactoglobulin (BLG). In the presence of Trametes versicolor laccase and Agaricus bisporus tyrosinase, both variants of BLG (A and B) underwent removal of a peptide from the N-terminus. The truncated forms were more susceptible to digestion by pepsin. The truncation of BLG resulted from contaminating proteases and not due to the action of phenol oxidases. The removal of N-terminal peptides proceeded quickly, while the rest of the globular protein remained resistant to proteolysis for up to 3 h. In the case of the application of enzymes in food bioprocessing, it may be important to carefully monitor the effects of contaminating proteases in enzyme preparations used.
T2  - International Dairy Journal
T1  - Removal of N-terminal peptides from β-lactoglobulin by proteolytic contaminants in a commercial phenol oxidase preparation
VL  - 19
IS  - 12
SP  - 746
EP  - 752
DO  - 10.1016/j.idairyj.2009.05.008
ER  - 
@article{
author = "Stanić, Dragana and Radosavljevic, J. and Polović, Natalija and Jadranin, Milka and Popović, M. and Vuckovic, O. and Burazer, L. and Jankov, R. and Ćirković Veličković, Tanja",
year = "2009",
abstract = "The use of enzymes may improve the functional properties of various food ingredients. The aim of this study was to examine the effects of proteolytic contaminants in phenol oxidases on β-lactoglobulin (BLG). In the presence of Trametes versicolor laccase and Agaricus bisporus tyrosinase, both variants of BLG (A and B) underwent removal of a peptide from the N-terminus. The truncated forms were more susceptible to digestion by pepsin. The truncation of BLG resulted from contaminating proteases and not due to the action of phenol oxidases. The removal of N-terminal peptides proceeded quickly, while the rest of the globular protein remained resistant to proteolysis for up to 3 h. In the case of the application of enzymes in food bioprocessing, it may be important to carefully monitor the effects of contaminating proteases in enzyme preparations used.",
journal = "International Dairy Journal",
title = "Removal of N-terminal peptides from β-lactoglobulin by proteolytic contaminants in a commercial phenol oxidase preparation",
volume = "19",
number = "12",
pages = "746-752",
doi = "10.1016/j.idairyj.2009.05.008"
}
Stanić, D., Radosavljevic, J., Polović, N., Jadranin, M., Popović, M., Vuckovic, O., Burazer, L., Jankov, R.,& Ćirković Veličković, T.. (2009). Removal of N-terminal peptides from β-lactoglobulin by proteolytic contaminants in a commercial phenol oxidase preparation. in International Dairy Journal, 19(12), 746-752.
https://doi.org/10.1016/j.idairyj.2009.05.008
Stanić D, Radosavljevic J, Polović N, Jadranin M, Popović M, Vuckovic O, Burazer L, Jankov R, Ćirković Veličković T. Removal of N-terminal peptides from β-lactoglobulin by proteolytic contaminants in a commercial phenol oxidase preparation. in International Dairy Journal. 2009;19(12):746-752.
doi:10.1016/j.idairyj.2009.05.008 .
Stanić, Dragana, Radosavljevic, J., Polović, Natalija, Jadranin, Milka, Popović, M., Vuckovic, O., Burazer, L., Jankov, R., Ćirković Veličković, Tanja, "Removal of N-terminal peptides from β-lactoglobulin by proteolytic contaminants in a commercial phenol oxidase preparation" in International Dairy Journal, 19, no. 12 (2009):746-752,
https://doi.org/10.1016/j.idairyj.2009.05.008 . .

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