Abstract
Protein isolate from sunflower seeds was used as the starting material for preparation of an extensively hydrolyzed peptide product. Protein was hydrolyzed using an endopeptidase (Alcalase), an exopeptidase (Flavourzyme), or both enzymes sequentially. Combined use of these proteases generated the highest degree of hydrolysis, 54.2%, and highest solubility, around 90%, between pH 2.5 and 7. Molecular weight profiles of the hydrolysates were characterized by gel filtration chromatography and denaturing electrophoresis. Amino acid compositions and solubilities of the different hydrolysates also were studied.
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Villanueva, A., Vioque, J., Sánchez-Vioque, R. et al. Peptide characteristics of sunflower protein hydrolysates. J Amer Oil Chem Soc 76, 1455–1460 (1999). https://doi.org/10.1007/s11746-999-0184-2
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DOI: https://doi.org/10.1007/s11746-999-0184-2