TABLE 6.
Sequences of peptides contained in partially purified fractions 17 and 18 of the water/salt-soluble extract of the pea flour hydrolysatea after 6 h of incubation at 30°C
| Fraction no.b | Sequencec | Score | Mass (Da) |
NCBI accession no.|source protein | |
|---|---|---|---|---|---|
| Calculated | Expected | ||||
| 17 | SEAEDFFSKITPK | 55 | 1,497.7351 | 1,497.7375 | P62926.1|ALB1A_PEA, albumin-1 A, chain b (leginsulin A) |
| ELAFPGSSHEVDR | 59 | 1,442.6790 | 1,442.6777 | P02854.1|VCLB_PEA, provicilin | |
| LNTNNAAALPGK | 73 | 1,182.6357 | 1,182.6362 | A0AT29.1|NLTP2_LENCU, nonspecific lipid transfer protein 2 | |
| 18 | LSSGDVFVIPAGHPVAVK | 28 | 1,791.9883 | 1,791.9899 | P13918|VCLC_PEA, vicilin |
| SEAEDFFSK | 52 | 1,058.4556 | 1,058.4564 | P62926.1|ALB1A_PEA, albumin-1 A, chain b (leginsulin A) | |
| LNTNNAAALPGK | 65 | 1,182.6357 | 1,182.6351 | A0AT29.1|NLTP2_LENCU, nonspecific lipid-transfer protein 2 | |
a
Obtained with a neutral protease from Aspergillus oryzae (Veron PS; dosage, 2 5g/100 kg of protein).
b
Fraction numbers are from Fig. 4.
c
Single-letter amino acid code is used.