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|Title:||Characterization of protein hydrolysates of cosmetic use by CE‐MS|
|Author:||Simionato, Ana Valéria Colnaghi|
Tavares, Marina Franco Maggi
|Abstract:||Protein hydrolysates have been used as active principles in cosmetic products conferring different properties to the final formulations, which are mostly controlled by the peptide size and its amino acid sequence. In this work, capillary electrophoresis coupled to mass spectrometry analyses were carried out in order to investigate such characteristics of protein hydrolysates. Samples of different origins (milk, soy and rice) were obtained from a local company, and were analyzed without a previous preparation step. The background electrolyte (BGE) and sheath liquid compositions were optimized for each sample. The best BGE composition (860 mmol/L formic acid – pH 1.8 – in 70:30 v/v water/methanol hydro‐organic solvent) was chosen based on the overall peak resolution whereas the best sheath liquid was selected based on increased sensitivity and presented different compositions to each sample (10.9–217 mmol/L formic acid in 75:25–25:75 v/v water/methanol hydro‐organic solvent). Most of the putative peptides in the hydrolysate samples under investigation presented molecular masses of 1000 Da or less. De novo sequencing was carried out for some of the analytes, revealing the hydrophobicity/polarity of the peptides. Hence, the technique has proved to be an advantageous tool for the quality control of industrial protein hydrolysates|
|Subject:||Hidrolisados de proteina|
|Appears in Collections:||IQ - Artigos e Outros Documentos|
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