0.906
IF5
0.875
IF
Q3
JCR
1.0
CiteScore
0.374
SJR
Q2
SJR
20
MNiSW
165.24
ICV
ORIGINAL PAPER
 
CC-BY 4.0
 
 

The influence of pH on in vitro protein solubility and enzymatic hydrolysis of protein in feedstuffs

 
1
Research Institute for Livestock Feeding and Nutrition (IVVO-DLO), P.O.box 160, NL-8200 AD Lelystad, The Netherlands
J. Anim. Feed Sci. 1993;2(1-2):67–72
Publish date: 1993-05-18
KEYWORDS
ABSTRACT
In vitro protein solubility at pH 3, 6 and 9 in various feedstuffs was determined, by measuring the amount of crude protein (6.25 x N) passing a paper filter after 2 h incubation at 40°C. Also, the enzymatic hydrolysis of the insoluble proteins was determined after incubation (2h, 40°C) with either pepsin, neutrase (protease of Bacillus subtilis) or alcalase (endoproteinase of Bacillus licheniformis), which are proteolytic enzymes with pH optimum of approximately 3, 6 and 9, respectively. The feedstuffs tested showed a great variation in protein solubility and hydrolysis. Pea and bean samples had a high protein solubility at pH 9 (78 to 85%), which was decisively lower at pH 3 (0 to 28%). On the contrary, for other feedstuffs, such as maize by-products and meat-and-bone meal, the differences in protein solubility at different pH was less pronounced. The enzymatic hydrolysis of pea and bean proteins with alcalase at pH 9 ranged between 0 and 15%, while in most other feedstuffs these values were considerably higher. Neutrase activity (pH 6) was poor in all feedstuffs with the exception of the wheat products. It was concluded that the origin of the proteins had great influence on the variation in protein solubility at different pH and hydrolysis with enzymes with different pH-optimum.
 
CITATIONS (5):
1. In vitro solubility of meat and bone meal protein with different pepsin concentrations
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2. Metabolizable energy and amino acids relationships with the soluble fractions of protein and fiber of vegetable feed ingredients
Claudio Bellaver, Dirceu Luís Zanotto, Antônio Lourenço Guidoni, Paulo Antônio R. de Brum
Revista Brasileira de Zootecnia
3. Influence of protein fermentation on gas production profiles
John W Cone, Anthonie H van Gelder
Animal Feed Science and Technology
4. Description of gas production profiles with a three-phasic model
John W. Cone, Antonie H. van Gelder, Frank Driehuis
Animal Feed Science and Technology
5. Increasing intake of dietary soluble nutrients affects digesta passage rate in the stomach of growing pigs
Marijke Schop, Alfons J. M. Jansman, Sonja de Vries, Walter J. J. Gerrits
British Journal of Nutrition
ISSN:1230-1388