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Plastein synthesis by the action of alpha chymotrypsin on a peptic hydrolysate of whey protein



Plastein synthesis by the action of alpha chymotrypsin on a peptic hydrolysate of whey protein



Journal of Dairy Research 55(4): 547-550



A peptic hydrolysate of proteinaceous material of whey from Mozzarella cheese manufacture was incubated with .alpha.-chymotrypsin under conditions leading to the formation of plastein products. The influence of incubation time, concentration and molecular size of substrate was studied. The most favourable conditions for the plastein synthesis were 12 h incubation time and 35% (w/v) concentration of peptides having mol. wt in the range 451-1450.

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Accession: 007662701

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