Buffalo and cow milk caseins were submitted to hydrolysis either with á -chymotrypsin or with pepsin. Enzymatic peptide modification (EPM) was carried out by using L-methionine ethyl ester in the reaction mixture. As catalyst, á -chymotrypsin or pepsin was used. The incorporation of methionine in to the peptide chains in the presence of á -chymotrypsin showed an optimum value at 0.14 g Met added to the reaction mixture/1 g hydrolysate in both cases. In the case of pepsin used as catalyst, the optimal Met-enrichment was at 0.14 g Met added to the reaction mixture/1 g buffalo casein hydrolysate and at 0.34 g Met/1 g cow casein hydrolysate. The covalent nature of the amino acid incorporation was confirmed by SDS - polyacryl amide gel electrophoresis in the presence of urea. Electrophoretic patterns of the products indicate that transpeptidation plays an essential role in the EPM reaction. Antigenic character of the EPM- products was investigated in vitro by competitive indirect ELISA. Enzymatic peptide modification with methionine enrichment seems to be an efficient method for the reduction of the antigenic/potential allergenic character and for the improvement of the nutritive value of buffalo and cow milk caseins.
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Fundamentals and application of enzymatic modifications of proteins: an overview.Adv. Chem. Ser.1985787)| false
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Hajós, Gy. (1986): Incorporation of essential amino acids into protein by enzymatic peptide modification (EPM). Nahrung, 30, 418-19.
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Incorporation of essential amino acids into protein by enzymatic peptide modification (EPM).Nahrung3041819)| false
Hajós, Gy. (1996): Enzymatic modification as a tool for alteration of safety and quality of food proteins, -in: Magdassi, S. (Ed.) Surface activity of proteins: chemical and physicochemical modifications. Marcel Dekkel Inc., New York, pp. 131-180.
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Hajós, Gy, Hussein, S. & Gelencsér, É. (1993): Enzymatic peptide modification of food proteins, -in: Schwenke, K. D., Mother, R. (Eds) Food proteins, structure and functionality. VCH, Weinheim, pp. 82-86.
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Food proteins, structure and functionality8286)| false
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2021 Volume 50
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