High-pressure proteolytic digestion of food proteins: Selective elimination of .BETA.-lactoglobulin in bovine milk whey concentrate.

Abstract

Milk whey concentrate was subjected to digestion by thermolysin under a hydrostatic pressure of 1000-3000 kg/cm2 to selectively remove the /Mactoglobulin involved. According to an analysis by electrophoresis with polyacrylamide gel containing sodium dodecyl sulfate, the globulin was well digested by the reaction at 2000kg/cm2 and 30C for 3hr. The digest had no binding activity toward five kinds of anti-/Mactoglobulin monoclonal antibodies with distinct epitope specificity, while it contained the full content of a-lactalbumin. The result shows that moderately high pressures could be useful to control enzymatic proteolysis and to selectively digest the useless proteins contained in food.