NDLI: Batch-to-batch variation and storage stability of the commercial peptidase preparation Flavourzyme in respect of key enzyme activities and its influence on process reproducibility

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Batch-to-batch variation and storage stability of the commercial peptidase preparation Flavourzyme in respect of key enzyme activities and its influence on process reproducibility

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European Food Research and Technology : Volume 224

Batch-to-batch variation and storage stability of the commercial peptidase preparation Flavourzyme in respect of key enzyme activities and its influence on process reproducibility

Content Provider	Springer Nature Link
Author	Merz, Michael Appel, Daniel Berends, Pieter Rabe, Swen Blank, Imre Stressler, Timo Fischer, Lutz
Copyright Year	2015
Abstract	The synergy of endopeptidases and exopeptidases is the key for an efficient hydrolysis of proteins. Flavourzyme is sold as a commercial peptidase preparation from Aspergillus oryzae that exhibits various endo- and exopeptidase activities and, therefore, generates protein hydrolysates with high degrees of hydrolysis. The manufacturer (Novozymes) standardizes the enzyme preparation for one peptidase activity, determined with the marker substrate H-Leu-pNA. However, seven peptidases of Flavourzyme were recently identified and purified, and the significant contribution of six of them to wheat gluten hydrolysis was demonstrated. The knowledge about the batch-to-batch variation and storage stability of the Flavourzyme preparation regarding the other peptidase activities are still unclear, and this is important information for the usage of the enzyme preparation to gain reproducible protein hydrolysis processes. In the present study, we tested 12 Flavourzyme batches for the activity of the seven peptidases. The impact of the storage time on the peptidase activities and the magnitude of the batch-to-batch variation were investigated. In contrast to the activity determined with H-Leu-pNA as a substrate, the variations of the other peptidase activities were noticeable. The variation of the endopeptidase activity was most distinct and the activity decreased during the storage time of the preparation. The variation of the Flavourzyme composition also affected the reproducibility of a casein batch hydrolysis process, which should be taken into account for any future research and industrial application.
Starting Page	1005
Ending Page	1012
Page Count	8
File Format	PDF
ISSN	14382377
Journal	European Food Research and Technology
Volume Number	242
Issue Number	7
e-ISSN	14382385
Language	English
Publisher	Springer Berlin Heidelberg
Publisher Date	2015-12-08
Publisher Place	Berlin, Heidelberg
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Aspergillus oryzae peptidases Flavourzyme Commercial enzyme preparation Protein hydrolysis Batch-to-batch variation Process reproducibility Food Science Analytical Chemistry Biotechnology Agriculture Forestry
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Chemistry Biochemistry Food Science Biotechnology

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