Degradation of α-Lactalbumin and β-Lactoglobulin by Actinidin

References

• Adler-Nissen , J. 1993 . “ Proteases ” . In Enzymes in Food Processing , 3rd ed Edited by: Nagodawithana , T. and Reed , G. 159 – 203 . London : Academic Press .
   Google Scholar
• Bahna , S. L. 1993 . “ Milk allergy ” . In Encyclopaedia of Food Science Food Technology and Nutrition Edited by: Macrae , R. , Robinson , R. K. and Sadler , M. J. Vol. 3 , 2001 – 2004 . London : Academic Press .
   Google Scholar
• Boland , M. J. and Hardman , B. S. 1972 . Kinetic studies on thiol protease from Actinidia chinensis . FEBS Lett. , 27 : 282 – 284 .
   PubMedGoogle Scholar
• Boyes , S. , Strübi , P. and Marsh , H. 1997 . Actinidin levels in fruit of Actinidia species and some Actinidia arguta rootstock-scion combinations . Lebensmittel-Wissenschaft und Technologie , 30 : 379 – 389 .
   Google Scholar
• Carne , A. and Moore , C. H. 1978 . The amino acid sequence of the tryptic peptides from actinidin, a proteolytic enzyme from the fruit of Actinidia chinensis . Biochem. J. , 173 : 73 – 83 .
   PubMed Web of Science ®Google Scholar
• Coskun , H. and Sienkiewicz , T. 1999 . Degradation of milk proteins by extracellular proteinase from Brevibacterium linens FLK-61 . Food Biotechnol. , 13 : 267 – 275 .
   Web of Science ®Google Scholar
• Fanali , S. , Furlanetto , S. , Aturki , Z. and Pinzauti , S. 1998 . Experimental design methodologies to optimize the CE separation of epinephrine enantiomers . Chromatographia , 48 : 395 – 401 .
   Google Scholar
• Laemmli , U. K. 1970 . Cleavage of structural proteins during the assembly of the head of bacteriophage T4 . Nature , 227 : 680 – 685 .
   PubMed Web of Science ®Google Scholar
• Lewis , D. A. and Luh , B. S. 1988 . Application of actinidin from kiwifruit to meat tenderization and characterization of beef muscle protein hydrolysis . J. Food Biochem. , 12 : 147 – 158 .
   Web of Science ®Google Scholar
• Lieske , B. and Konrad , G. 1996 . Physico-chemical and functional properties of whey protein as affected by limited papain proteolysis and selective ultrafiltration . Int. Dairy J. , 6 : 13 – 31 .
   Web of Science ®Google Scholar
• Lieske , B. and Konrad , G. 1996 . Interrelation between pH and availability of α-lactalbumin and β-lactoglobulin for proteolysis by papain . Int. Dairy J. , 6 : 359 – 370 .
   Web of Science ®Google Scholar
• Liu , B. L. and Tzeng , Y. M. 1998 . Optimization of growth medium for the production of spores from Bacillus thuringiensis using response surface methodology . Bioproc. Eng. , 18 : 413 – 418 .
   Google Scholar
• Margot , A. , Flaschel , E. and Renken , A. 1998 . Development of a continuously operated reactor for the limited hydrolysis of whey protein by tripsin . Proc. Biochem. , 33 : 125 – 131 .
   Google Scholar
• Marti , V. , Aguilar , M. and Farran , A. 1999 . Experimental designs and response surface modeling applied for the optimization of metal-cyanide complexes analysis by capillary electrophoresis . Electrophoresis , 20 : 3381 – 3387 .
   PubMed Web of Science ®Google Scholar
• Montgomery , D. C. 1991 . Diseño y Análisis de Experimentos. Mexico City : Editorial Iberoamericana .
   Google Scholar
• Nakamura , T. , Sado , H. and Syukunobe , Y. 1993 . Production of low antigenic whey protein hydrolysates by enzymatic hydrolysis and denaturation with high pressure . Milchwissenschaft , 48 : 141 – 145 .
   Google Scholar
• Ooijkaas , L. P. , Wilkinson , E. C. , Tramper , J. and Buitelaar , R. M. 1999 . Medium optimization for spore production of Coniothyrium minitans using statistically-based experimental designs . Biotechnol. Bioeng. , 64 : 92 – 100 .
   PubMed Web of Science ®Google Scholar
• Palasota , J. A. and Deming , S. N. 1992 . Central composite experimental designs (applied to chemical systems) . J. Chem. Educ. , 69 : 560 – 563 .
   Web of Science ®Google Scholar
• Regalado , C. , García-Almendarez , B. , Venegas-Barrera , L. M. , Dominguez-Dominguez , J. , Tellez-Jurado , A. , Rodriguez-Serrano , G. , Huerta-Ochoa , S. and Whitaker , J. R. 1999 . Maximization by response surface methodology of β-mannanase production from solid state fermentation of coffee wastes using Aspergillus oryzae . Adv. Food Sci. , 21 : 34 – 38 .
   Google Scholar
• Schmidt , D. G. and Poll , J. K. 1991 . Enzymatic hydrolysis of whey proteins. Hydrolysis of α-lactalbumin and β-lactoglobulin in buffer solutions by proteolytic enzymes . Netherlands Milk and Dairy Journal , 45 : 225 – 240 .
   Google Scholar
• Siemensma , A. D. , Weijer , W. J. and Bak , H. J. 1993 . The Importance of peptide lengths in hypoallergenic infant formulae . Trends Food Sci. Technol. , 4 : 16 – 21 .
   Web of Science ®Google Scholar
• Smith , H. , McKee , R. A. and Praekelt , U. 1987 . “ The molecular biology of plant thiol proteinases ” . In Chemical Aspects of Food Enzymes Edited by: Andrews , A. T. 196 – 207 . London : The Royal Society of Chemistry .
   Google Scholar
• Tello-Solís , S. R. , Valle-Guadarrama , M. E. and Hernández-Arana , A. 1995 . Purification and circular dichroism studies of multiple forms of actinidin from Actinidia chinensis (kiwifruit) . Plant Sci. , 106 : 227 – 232 .
   Google Scholar
• Whitaker , J. R. 1994 . Principles of Enzymology for the Food Sciences , 2nd ed 480 – 485 . New York : Marcel Dekker .
   Google Scholar
• Yamaguchi , Y. , Yamashita , Y. , Takeda , I. and Kiso , H. 1982 . Proteolytic enzymes in green asparagus, kiwifruit and miut: occurrence and partial characterisation . Agric. Biol. Chem. , 46 : 1983 – 1986 .
   Web of Science ®Google Scholar