Food Chemistry 2013-01-15

Substrate specificity of glutamyl endopeptidase (GE): hydrolysis studies with a bovine α-casein preparation.

Phanindra Kalyankar, Yishen Zhu, Martina O'Keeffe, Gerard O'Cuinn, Richard J FitzGerald

文献索引：Food Chem. 136(2) , 501-12, (2013)

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摘要

Glutamyl endopeptidase (GE) from Alcalase™ 2.4 L was purified using hydrophobic interaction (HIC) and ion-exchange (IEX) chromatography. The yield of GE obtained was approximately 42%. Bovine α-casein (containing α(s1)- and α(s2)-casein) was digested with GE at 37 and 50°C for 4h. Samples were withdrawn at various time intervals and the peptides generated were analysed using mass spectrometry. GE activity was highly specific and hydrolysed the peptide bond predominantly on the carboxy side of Glu residues while hydrolysis on the carboxyl side of Asp residues was also observed. Hydrolysis did not occur when Pro was at the P(1)' position. In Glu-Glu-X (X=Arg, Asn, Ile and Ser) and Glu-Glu-Glu-Lys sequences, hydrolysis of Glu-X and Glu-Lys was preferred. The results are relevant to our understanding of the hydrolytic specificity of Alcalase, a food-grade proteolytic preparation containing GE activity which is used in the generation of casein hydrolysates.Copyright © 2012 Elsevier Ltd. All rights reserved.