2980
J. Agric. Food Chem. 1999, 47, 2980−2990
β-Lactoglobulin Hydrolysis. 2. Peptide Identification, SH/SS Exchange, and Functional Properties of Hydrolysate Fractions Formed by the Action of Plasmin Petra W. J. R. Caessens,†,‡ Willeke F. Daamen,† Harry Gruppen,† Servaas Visser,‡ and Alphons G. J. Voragen*,† Department of Food Technology and Nutritional Sciences, Division of Food Science, Wageningen Agricultural University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands, and Department of Product Technology, NIZO Food Research, P.O. Box 20, 6710 BA Ede, The Netherlands
β-Lactoglobulin (βLg) was hydrolyzed by plasmin to a degree of hydrolysis of 4%. The hydrolysate was fractionated by ion-exchange chromatography and subsequent hydrophobic-interaction chromatography. The βLg peptide fraction consisting of smaller peptides (mostly
