Proteolytic susceptibility of food by-product proteins: An evaluation by means of a quantitative index

Pedro L. Valencia, Tamara Solis, Paula Rojas, Francisco Ibañez, Carolina Astudillo-Castro, Marlene Pinto, Sergio Almonacid

Research output: Contribution to journalArticlepeer-review

1 Scopus citations

Abstract

A proteolytic susceptibility index was proposed to evaluate the reaction performance of different food by-products with subtilisin. Whey, salmon muscle and feather keratine were hydrolyzed at the same peptide bond concentration at 50 °C and pH 8.0 with different subtilisin concentrations. The logarithmic equation P = 1/b ln(abt+1) was fitted to estimate the kinetic constants a and b. The a/b ratio was proposed as a proteolytic susceptibility index, which was correlated with the chemical structure and conformation of protein sources in increasing order of feather keratin, salmon muscle and whey proteins with corresponding a/b values of 0.1, 8.2 and 14.4 mM 2 /min, respectively. The methodology proposed in this work can be used to evaluate the proteolytic susceptibility of different protein by-products to different proteases and to evaluate the changes in proteolytic susceptibility after treatment.

Original languageEnglish
Pages (from-to)63-69
Number of pages7
JournalProcess Biochemistry
Volume77
DOIs
StatePublished - Feb 2019
Externally publishedYes

Keywords

  • Enzymatic hydrolysis
  • Mathematical modeling
  • Protein hydrolysis
  • Proteolytic susceptibility

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