Effects of Concentration and Reaction Time of Trypsin, Pepsin, and Chymotrypsin on the Hydrolysis Efficiency of Porcine Placenta
This study investigated the effects of three proteases (trypsin, pepsin and chymotrypsin) on the hydrolysis efficiency of porcine placenta and the molecular weight (Mw) distributions of the placental hydrolysates. Because placenta was made up of insoluble collagen, the placenta was gelatinized by applying thermal treatment at 90 for 1 h and used as the sample. The placental hydrolyzing activities of the enzymes at varying concentrations and incubation times were determined by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS PAGE) and gel permeation chromatography (GPC) Based on the SDS PAGE, the best placental hydrolysis efficiency was observed in trypsin treatments where all peptide bands disappeared after 1 h of incubation as compared to 6 h of chymotrypsin. Pepsin hardly hydrolyzed the placenta as compared to the other two enzymes. The Mw distribution revealed that the trypsin produced placental peptides with Mw of 106 and 500 Da. Peptides produced by chymotrypsin exhibited broad ranges of Mw distribution (1 20 kDa) while the pepsin treatment showed Mw greater than 7 kDa. For comparisons of pre treatments, the subcritical water processing (37.5 MPa and 200 of raw placenta improved the efficiency of tryptic digestions to a greater level than that of a preheating treatment (90 for 1 h) Consequently, subcritical water processing followed by enzymatic digestions has the potential of an advanced collagen hydrolysis technique.
Korean journal for food science of animal resources