A comparison of micellar casein and beta -casein as sources of basic peptides through tryptic hydrolysis and their enrichment using two-stage ultrafiltration.

摘要

For the application of functional peptides in innovative products, these peptides have to be individually available. This may be accomplished by a well-considered combination of a pure protein precursor, a selective cleaving enzyme, and an advanced separation technology. In this proof-of-principle approach, micellar casein and beta -casein were subjected to tryptic hydrolysis and the generated casein peptides were identified and characterised. The basic target peptides, beta -casein f(177-183) and beta -casein f(170-176), were then enriched. A permeate containing 35% of the target peptides was produced after two-stage ultrafiltration of micellar casein tryptic hydrolysate. In comparison, enrichment up to 58% was achieved starting from beta -casein tryptic hydrolysate.