Comparative assessment of peptide concentration in milk protein hydrolysates and fractions

Jeanette Otte; M. Abdel-Hamid; A. Osman

doi:10.3923/ijds.2015.228.235

Comparative assessment of peptide concentration in milk protein hydrolysates and fractions

Jeanette Otte, M. Abdel-Hamid, A. Osman

Food Chemistry

5 Citations (Scopus)

Abstract

A comparative study using the Kjeldahl method and two colorimetric methods for the determination of total protein/peptide concentrations in a range of intact and hydrolysed milk protein was carried out. The samples were goat whey, camel whey, buffalos milk retentate and hydrolysates of these made with different enzymes as well as hydrolysate fractions. Bicinchoninic acid (BCA) and o-phthaldialdehyde (OPA) were used as coloring agents to specifically react with proteins and peptides. The results obtained with the BCA method and bovine serum albumin as standard did not correlate with the results obtained by the Kjeldahl method (r² = 0.17). The OPA method showed better agreement with the Kjeldahl method (r² = 0.69) and with the use of a whey protein hydrolysate as standard good estimates of the peptide contents in the hydrolysed milk protein samples was obtained compared to the results obtained with the Kjeldahl method.

Original language	English
Journal	International Journal of Dairy Science
Volume	10
Issue number	5
Pages (from-to)	228-235
Number of pages	8
ISSN	1811-9743
DOIs	https://doi.org/10.3923/ijds.2015.228.235
Publication status	Published - 21 Sept 2015

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title = "Comparative assessment of peptide concentration in milk protein hydrolysates and fractions",

abstract = "A comparative study using the Kjeldahl method and two colorimetric methods for the determination of total protein/peptide concentrations in a range of intact and hydrolysed milk protein was carried out. The samples were goat whey, camel whey, buffalos milk retentate and hydrolysates of these made with different enzymes as well as hydrolysate fractions. Bicinchoninic acid (BCA) and o-phthaldialdehyde (OPA) were used as coloring agents to specifically react with proteins and peptides. The results obtained with the BCA method and bovine serum albumin as standard did not correlate with the results obtained by the Kjeldahl method (r2 = 0.17). The OPA method showed better agreement with the Kjeldahl method (r2 = 0.69) and with the use of a whey protein hydrolysate as standard good estimates of the peptide contents in the hydrolysed milk protein samples was obtained compared to the results obtained with the Kjeldahl method.",

author = "Jeanette Otte and M. Abdel-Hamid and A. Osman",

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T1 - Comparative assessment of peptide concentration in milk protein hydrolysates and fractions

AU - Otte, Jeanette

AU - Abdel-Hamid, M.

AU - Osman, A.

PY - 2015/9/21

Y1 - 2015/9/21

N2 - A comparative study using the Kjeldahl method and two colorimetric methods for the determination of total protein/peptide concentrations in a range of intact and hydrolysed milk protein was carried out. The samples were goat whey, camel whey, buffalos milk retentate and hydrolysates of these made with different enzymes as well as hydrolysate fractions. Bicinchoninic acid (BCA) and o-phthaldialdehyde (OPA) were used as coloring agents to specifically react with proteins and peptides. The results obtained with the BCA method and bovine serum albumin as standard did not correlate with the results obtained by the Kjeldahl method (r2 = 0.17). The OPA method showed better agreement with the Kjeldahl method (r2 = 0.69) and with the use of a whey protein hydrolysate as standard good estimates of the peptide contents in the hydrolysed milk protein samples was obtained compared to the results obtained with the Kjeldahl method.

AB - A comparative study using the Kjeldahl method and two colorimetric methods for the determination of total protein/peptide concentrations in a range of intact and hydrolysed milk protein was carried out. The samples were goat whey, camel whey, buffalos milk retentate and hydrolysates of these made with different enzymes as well as hydrolysate fractions. Bicinchoninic acid (BCA) and o-phthaldialdehyde (OPA) were used as coloring agents to specifically react with proteins and peptides. The results obtained with the BCA method and bovine serum albumin as standard did not correlate with the results obtained by the Kjeldahl method (r2 = 0.17). The OPA method showed better agreement with the Kjeldahl method (r2 = 0.69) and with the use of a whey protein hydrolysate as standard good estimates of the peptide contents in the hydrolysed milk protein samples was obtained compared to the results obtained with the Kjeldahl method.

U2 - 10.3923/ijds.2015.228.235

DO - 10.3923/ijds.2015.228.235

M3 - Journal article

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EP - 235

JO - International Journal of Dairy Science

JF - International Journal of Dairy Science

IS - 5

ER -

Comparative assessment of peptide concentration in milk protein hydrolysates and fractions

Abstract

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