Introducing enzyme selectivity in protein hydrolysis

Enzymatic protein hydrolysis results in the formation of peptides. Protein hydrolysates are used as ingredients in, for instance, infant formula and sports nutritional products. Despite the common use of protein hydrolysates, little is known on the mechanism by which the peptides are formed. This is partly due to the fact that even in simple systems, hundreds of possible peptides can be formed from one protein.

Promovendus CI (Claire) Butre MSc
Promotor H (Harry) Gruppen
Copromotor PA (Peter) Wierenga
dr. S (Stefano) Sforza
Organisatie Wageningen University, Laboratory of Food Chemistry

wo 27 augustus 2014 13:30 tot 15:00

Locatie Auditorium, building number 362
Generaal Foulkesweg 1
6703 BG Wageningen
Quantifying enzyme selectivity decreases the complexity to describe protein hydrolysis.
Claire I. Butré

Enzyme selectivity

To enable the description of this very complex process, the new parameter ‘enzyme selectivity’ was developed. This parameter describes the relative rate at which different peptide bonds in the protein are hydrolyzed. Using this approach it was also possible to understand changes in hydrolysate composition that results from changes in system conditions, such as pH or protein concentration.