Aggregation of peptides during hydrolysis as a cause of reduced enzymatic extractability of soybean meal proteins

With the purpose of analyzing the size and composition of enzyme-unextractable proteins in differently heat-treated soybean meals, a selection of extractants was screened for their ability to extract these proteins from enzyme-unextractable residues. The largest effects were obtained with urea, urea plus β-mercaptoethanol, and dilute alkali; the...

The effect of storage of whole potatoes of three cultivars on the patatin and protease inhibitor content; a study using capillary electrophoresis and MALDI-TOF mass spectrometry

The content and biological activity of patatin and the protease inhibitors of molecular size 20-22 kDa present in whole potato tubers were investigated as a function of storage time. The amount of buffer-extractable protein decreased gradually during storage of whole potatoes of the cultivars Bintje and Desiree for 47 weeks whereas, for Elkana,...