Abstract
A bovine β-casein preparation hydrolysed with glutamyl endopeptidase (GE) at 37 and 50 °C was quantitatively analysed with the isobaric tag for relative and absolute quantification (iTRAQ) technique using nano-LC-ESI-QTOF-MS/MS. Protein hydrolysis was affected by incubation temperature. MS analysis of the enzymatic hydrolysates indicated that phosphorylated peptides were less detectable than non-phosphorylated peptides according to the MS intensities. However, there is no difference in hydrolysing rates between phosphorylated peptides and non-phosphorylated peptides. Both the high temperature during hydrolysation, i.e., at 50 °C, and the iTRAQ-labeling procedure of samples introduced in Met oxidation. The slow rate of Asp cleavage with GE was further demonstrated with iTRAQ analysis. The results herein setup a quantification methodology to confirm the precise process of β-casein hydrolysis with GE, which is significant for quantifying the process of bioactive peptides from industry of food protein hydrolysate.
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