Effect of pH and Recombinant Barley (Hordeum vulgare L.) Endoprotease B2 on Degradation of Proteins in Soaked Barley

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Effect of pH and Recombinant Barley (Hordeum vulgare L.) Endoprotease B2 on Degradation of Proteins in Soaked Barley. / Christensen, Jesper Bjerg; Dionisio, Giuseppe; Poulsen, Hanne Damgaard; Brinch-Pedersen, Henrik.

I: Journal of Agricultural and Food Chemistry, Bind 62, Nr. 34, 12.08.2014, s. 8562-8570.

Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avisTidsskriftartikelForskningpeer review

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Christensen, Jesper Bjerg o.a.. "Effect of pH and Recombinant Barley (Hordeum vulgare L.) Endoprotease B2 on Degradation of Proteins in Soaked Barley". Journal of Agricultural and Food Chemistry. 2014, 62(34). 8562-8570. https://doi.org/10.1021/jf502170v

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@article{6434c4b94a784b5cbf43bf1e0243be79,
title = "Effect of pH and Recombinant Barley (Hordeum vulgare L.) Endoprotease B2 on Degradation of Proteins in Soaked Barley",
abstract = "Nonfermented soaking of barley feedstuff has been established as an in vitro procedure prior to the feeding of pigs as it can increase protein digestibility. In the current study, two feed cultivars of barley (Finlissa and Zephyr) were soaked in vitro either nonbuffered or buffered at pH 3.6 and 4.3. Solubilized and degraded proteins evaluated by biuret, SDS-PAGE, and differential proteomics revealed that pH 4.3 had the greatest impact on both solubilization and degradation. In order to boost proteolysis, the recombinant barley endoprotease B2 (rec-HvEP-B2) was included after 8 h using the pH 4.3 regime. Proteolysis evaluated by SDS-PAGE and differential proteomics confirmed a powerful effect of adding rec-HvEP-B2 to the soaked barley, regardless of the genotype. Our study addresses the use of rec-HvEP-B2 as an effective feed enzyme protease. HvEP-B2 has the potential to increase the digestibility of protein in the pig, either supplied as recombinant additive or as possible new selection criterion in barley breeding.",
keywords = "pH, barley,, Hordeum vulgare L, soaking, protein, cysteine endoprotease B2, rec-HvEP-B2",
author = "Christensen, {Jesper Bjerg} and Giuseppe Dionisio and Poulsen, {Hanne Damgaard} and Henrik Brinch-Pedersen",
year = "2014",
month = aug,
day = "12",
doi = "10.1021/jf502170v",
language = "English",
volume = "62",
pages = "8562--8570",
journal = "Journal of Agricultural and Food Chemistry",
issn = "0021-8561",
publisher = "AMER CHEMICAL SOC",
number = "34",

}

RIS

TY - JOUR

T1 - Effect of pH and Recombinant Barley (Hordeum vulgare L.) Endoprotease B2 on Degradation of Proteins in Soaked Barley

AU - Christensen, Jesper Bjerg

AU - Dionisio, Giuseppe

AU - Poulsen, Hanne Damgaard

AU - Brinch-Pedersen, Henrik

PY - 2014/8/12

Y1 - 2014/8/12

N2 - Nonfermented soaking of barley feedstuff has been established as an in vitro procedure prior to the feeding of pigs as it can increase protein digestibility. In the current study, two feed cultivars of barley (Finlissa and Zephyr) were soaked in vitro either nonbuffered or buffered at pH 3.6 and 4.3. Solubilized and degraded proteins evaluated by biuret, SDS-PAGE, and differential proteomics revealed that pH 4.3 had the greatest impact on both solubilization and degradation. In order to boost proteolysis, the recombinant barley endoprotease B2 (rec-HvEP-B2) was included after 8 h using the pH 4.3 regime. Proteolysis evaluated by SDS-PAGE and differential proteomics confirmed a powerful effect of adding rec-HvEP-B2 to the soaked barley, regardless of the genotype. Our study addresses the use of rec-HvEP-B2 as an effective feed enzyme protease. HvEP-B2 has the potential to increase the digestibility of protein in the pig, either supplied as recombinant additive or as possible new selection criterion in barley breeding.

AB - Nonfermented soaking of barley feedstuff has been established as an in vitro procedure prior to the feeding of pigs as it can increase protein digestibility. In the current study, two feed cultivars of barley (Finlissa and Zephyr) were soaked in vitro either nonbuffered or buffered at pH 3.6 and 4.3. Solubilized and degraded proteins evaluated by biuret, SDS-PAGE, and differential proteomics revealed that pH 4.3 had the greatest impact on both solubilization and degradation. In order to boost proteolysis, the recombinant barley endoprotease B2 (rec-HvEP-B2) was included after 8 h using the pH 4.3 regime. Proteolysis evaluated by SDS-PAGE and differential proteomics confirmed a powerful effect of adding rec-HvEP-B2 to the soaked barley, regardless of the genotype. Our study addresses the use of rec-HvEP-B2 as an effective feed enzyme protease. HvEP-B2 has the potential to increase the digestibility of protein in the pig, either supplied as recombinant additive or as possible new selection criterion in barley breeding.

KW - pH

KW - barley,

KW - Hordeum vulgare L

KW - soaking, protein

KW - cysteine endoprotease B2

KW - rec-HvEP-B2

U2 - 10.1021/jf502170v

DO - 10.1021/jf502170v

M3 - Journal article

C2 - 25116480

VL - 62

SP - 8562

EP - 8570

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

IS - 34

ER -