Mass spectrometric analysis of peptides contained in enzymatically digested hydrolysates of
proteins is increasingly being used to characterize potentially bioactive or otherwise
interesting hydrolysates. However, when preparations containing mixtures of enzymes are
used, from either biological or experimental sources, it is unclear which of these enzymes
have been most important in hydrolyzing the sample. We have developed a tool to rapidly
evaluate the evidence for which enzymes are most likely to have cleaved the sample …