The authors are indebted to Dr. T. Uchida of the Faculty of Education, Fukui University for his valuable advice. This work was supported in part by a Grant-in-Aid for Scientific Research from the Ministry of Education, Science, and Culture of Japan (No. 60560094).
Introduction of High Pressure to Food Processing: Preferential Proteolysis of β-Lactoglobulin in Milk Whey
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 52, Issue 4, pages 1107–1108, July 1987
How to Cite
HAYASHI, R., KAWAMURA, Y. and KUNUGI, S. (1987), Introduction of High Pressure to Food Processing: Preferential Proteolysis of β-Lactoglobulin in Milk Whey. Journal of Food Science, 52: 1107–1108. doi: 10.1111/j.1365-2621.1987.tb14289.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 8/21/86; accepted 8/23/87.
Various proteins were subjected to thermolysin digestion at 2000 atm. Casein and soy protein were extensively digested at both atmospheric and high pressures, but the tetrameric proteins alcohol dehydrogenase and hemoglobin and the monomeric protein β-lactoglobulin were degraded only upon pressurization. Globular proteins with many disulfide bonds (RNase A, lysozyme, and α-lactalbumin) resisted the proteolysis at both pressures. These observations led to the preferential digestion of β-lactoglobulin in cow's milk whey, thus simulating human milk protein. The versatility of pressure-induced proteolysis in food processing is also proposed.