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3/2007 vol. 16
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Immunoreactive properties of pea protein extract and its trypsin hydrolysates
R. J. Frączek 1
,
 
E. Kostyra 1
,
 
H. Kostyra 2
,
 
S. Krawczuk 1
 
 
 
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1
Faculty of Biology, Chair of Biochemistry,Warmia and Mazury University, Oczapowskiego 1A, 10-957 Olsztyn, Poland
 
2
Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-747 Olsztyn, Poland
 
 
Publication date: 2007-09-06
 
 
Corresponding author
H. Kostyra   

Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-747 Olsztyn, Poland
 
 
J. Anim. Feed Sci. 2007;16(3):472-484
DOI: https://doi.org/10.22358/jafs/66803/2007
 
 
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Citations (2)
 
KEYWORDS
pea protein
immunonogenic properties
glycoproteins
 
ABSTRACT
The study was undertaken to examine the immunogenic potential of pea protein of Polish variety Rodan and its trypsin hydrolysates differing in degree of hydrolysis. The physicochemical characteristic of pea protein extract and its hydrolysates, DH 2.0 and 5.0, were determined by SDS-PAGE electrophoresis, chromatofocusing, affinity chromatography, and sequential analysis. The immunogenic properties of pea protein and its trypsin hydrolysates, DH 2.0 and 5.0, were investigated by direct and competitive ELISA methods. The results confirmed that protein extract is a stronger immunogen than hydrolysates, while hydrolysate DH 2.0 was a stronger immunogen than DH 5.0. The dominant antigen isolated from pea protein extract and both trypsin hydrolysates had a molecular weight of about 20 kDa and was in the glycoprotein fraction. The N-terminal sequence of this antigen was determined to be: Thr-Glu-Thr-Thr-Ser-Phe-Leu-Ile-Thr-Lys-.
 
CITATIONS (2):
1.
Enzymatic Hydrolysis and Fermentation of Pea Protein Isolate and Its Effects on Antigenic Proteins, Functional Properties, and Sensory Profile
Arteaga García, Victoria Demand, Karolin Kern, Andrea Strube, Michael Szardenings, Isabel Muranyi, Peter Eisner, Ute Schweiggert-Weisz
Foods
 
CrossRef
 
 
2.
Avanços conceituais em nutrição humana: ciência e tecnologia de alimentos
Valdemiro Sgarbieri
 
CrossRef
 
 
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