Influence of non‐enzymatic glycosylation (glycation) of pea (Pisum sativum) albumins on their enzymatic hydrolysis |
| |
| Authors: | Luicia‐Michaela Cazacu‐Davidescu Henryk Kostyra Katarzyna Marciniak‐Darmochwal Elbieta Kostyra |
| |
| Affiliation: | Luicia‐Michaela Cazacu‐Davidescu,Henryk Kostyra,Katarzyna Marciniak‐Darmochwal,El?bieta Kostyra |
| |
| Abstract: | The aim of this study was to investigate the influence of non‐enzymatic glycosylation (glycation) on the susceptibility of pea albumins to pepsin hydrolysis. It was proved that the aqueous albumin extract is de facto a nucleo‐glyco‐metalloprotein complex. The non‐enzymatic glycosylation of pea albumins decreased the content of nucleic acids, hexoses and zinc, which bound to this protein. Glycated pea albumins were more susceptible to hydrolysis by pepsin than non‐glycated ones. Copyright © 2005 Society of Chemical Industry |
| |
| Keywords: | non‐enzymatic glycosylation glycation pea albumins nucleic acids hexoses zinc pepsin hydrolysis |
|
