Evaluation of the variables that influence the enzymatic hydrolysis of Moxotó goat's milk casein

Detalhes bibliográficos
Autor(a) principal: Ferreira Lira, Tatiana Barros
Data de Publicação: 2011
Outros Autores: Bezerra, Vilma Sobral, Silva, Flávio de Oliveira, Dias, Giselle Maria Pereira, de Lima Filho, José Luiz, Porto, Tatiana Souza, Porto, Ana Lúcia Figueiredo
Tipo de documento: Artigo
Idioma: por
Título da fonte: Pesquisa Agropecuária Brasileira (Online)
Texto Completo: https://seer.sct.embrapa.br/index.php/pab/article/view/8251
Resumo: The aim of this work was to evaluate the effects of temperature, pH, enzyme:substrate ratio (E:S), and reaction time on the enzymatic hydrolysis of Moxotó breed goat's milk casein, using different proteolytic enzymes. Enzymatic hydrolysis of the capric casein was performed using trypsin, pepsin and papain. For each enzyme, two levels of the variables were used to assess their effects on the hydrolysis of casein, using a full factorial design (24). The hydrolysis products were visualized on SDS-PAGE. The best hydrolysis degree using papain were at pH 6.5, E:S of 1:150 and 5 hours of hydrolysis at 50°C (28.17%); for trypsin, at pH 8.5, E:S of 1:150 and 5 hours at 40°C (29.55%); and for pepsin, at pH 3.0, E:S of 1:100 and 5 hours at 40°C (38.27%). Capric casein hydrolysis is affected positively by pH and reaction time, using pepsin. Significant antagonistic interactions were observed between pH and E:S, with trypsine; and between pH, temperature and reaction time, with papain. Pepsin has high αs1, β e κ-casein hydrolysis efficiency, evidenced by the molar masses below 14.4 kDa of its products.
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spelling Evaluation of the variables that influence the enzymatic hydrolysis of Moxotó goat's milk caseinAvaliação de variáveis que influenciam a hidrólise enzimática da caseína do leite de cabra MoxotóCapra hircus; goat’s milk; papain; pepsin; proteolysis; trypsinCapra hircus; leite de cabra; papaína; pepsina; proteólise; tripsinaThe aim of this work was to evaluate the effects of temperature, pH, enzyme:substrate ratio (E:S), and reaction time on the enzymatic hydrolysis of Moxotó breed goat's milk casein, using different proteolytic enzymes. Enzymatic hydrolysis of the capric casein was performed using trypsin, pepsin and papain. For each enzyme, two levels of the variables were used to assess their effects on the hydrolysis of casein, using a full factorial design (24). The hydrolysis products were visualized on SDS-PAGE. The best hydrolysis degree using papain were at pH 6.5, E:S of 1:150 and 5 hours of hydrolysis at 50°C (28.17%); for trypsin, at pH 8.5, E:S of 1:150 and 5 hours at 40°C (29.55%); and for pepsin, at pH 3.0, E:S of 1:100 and 5 hours at 40°C (38.27%). Capric casein hydrolysis is affected positively by pH and reaction time, using pepsin. Significant antagonistic interactions were observed between pH and E:S, with trypsine; and between pH, temperature and reaction time, with papain. Pepsin has high αs1, β e κ-casein hydrolysis efficiency, evidenced by the molar masses below 14.4 kDa of its products.O objetivo deste trabalho foi avaliar os efeitos da temperatura, pH, relação enzima:substrato (E:S) e tempo de reação sobre a hidrólise enzimática da caseína do leite de cabra Moxotó, com uso de diferentes enzimas proteolíticas. A hidrólise enzimática da caseína caprina foi realizada com uso de tripsina, pepsina e papaína. Para cada enzima, foram utilizados dois níveis de cada variável, na avaliação de seus efeitos sobre a hidrólise da caseína, em um fatorial completo 24. Os produtos da hidrólise foram visualizados em eletroforese SDS-PAGE. O melhor valor do grau de hidrólise com a enzima papaína foi obtido em pH 6,5, E:S de 1:150 e 5 horas de hidrólise a 50ºC (28,17%); com a tripsina, em pH 8,5, E:S de 1:150 e 5 horas a 40ºC (29,55%); e com a pepsina, em pH 3,0, E:S de 1:100 e 5 horas a 40ºC (38,27%). A hidrólise da caseína caprina é influenciada positivamente pelo pH e tempo de hidrólise, com o uso da pepsina. Foram observadas interações significativas antagônicas entre pH e relação E:S, com o uso da tripsina; e entre pH, temperatura e tempo de hidrólise, com o uso da papaína. A pepsina apresenta elevada eficiência na hidrólise de αs1, β e κ-caseína, evidenciada por hidrolisados com massa molar abaixo de 14,4 kDa.Pesquisa Agropecuaria BrasileiraPesquisa Agropecuária BrasileiraCNPq, CAPESFerreira Lira, Tatiana BarrosBezerra, Vilma SobralSilva, Flávio de OliveiraDias, Giselle Maria Pereirade Lima Filho, José LuizPorto, Tatiana SouzaPorto, Ana Lúcia Figueiredo2011-01-26info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://seer.sct.embrapa.br/index.php/pab/article/view/8251Pesquisa Agropecuaria Brasileira; v.45, n.9, set. 2010; 1036-1043Pesquisa Agropecuária Brasileira; v.45, n.9, set. 2010; 1036-10431678-39210100-104xreponame:Pesquisa Agropecuária Brasileira (Online)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPAporhttps://seer.sct.embrapa.br/index.php/pab/article/view/8251/6070https://seer.sct.embrapa.br/index.php/pab/article/downloadSuppFile/8251/3907https://seer.sct.embrapa.br/index.php/pab/article/downloadSuppFile/8251/4592https://seer.sct.embrapa.br/index.php/pab/article/downloadSuppFile/8251/4593https://seer.sct.embrapa.br/index.php/pab/article/downloadSuppFile/8251/4594https://seer.sct.embrapa.br/index.php/pab/article/downloadSuppFile/8251/4595info:eu-repo/semantics/openAccess2014-11-11T15:55:10Zoai:ojs.seer.sct.embrapa.br:article/8251Revistahttp://seer.sct.embrapa.br/index.php/pabPRIhttps://old.scielo.br/oai/scielo-oai.phppab@sct.embrapa.br || sct.pab@embrapa.br1678-39210100-204Xopendoar:2014-11-11T15:55:10Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv Evaluation of the variables that influence the enzymatic hydrolysis of Moxotó goat's milk casein
Avaliação de variáveis que influenciam a hidrólise enzimática da caseína do leite de cabra Moxotó
title Evaluation of the variables that influence the enzymatic hydrolysis of Moxotó goat's milk casein
spellingShingle Evaluation of the variables that influence the enzymatic hydrolysis of Moxotó goat's milk casein
Ferreira Lira, Tatiana Barros
Capra hircus; goat’s milk; papain; pepsin; proteolysis; trypsin
Capra hircus; leite de cabra; papaína; pepsina; proteólise; tripsina
title_short Evaluation of the variables that influence the enzymatic hydrolysis of Moxotó goat's milk casein
title_full Evaluation of the variables that influence the enzymatic hydrolysis of Moxotó goat's milk casein
title_fullStr Evaluation of the variables that influence the enzymatic hydrolysis of Moxotó goat's milk casein
title_full_unstemmed Evaluation of the variables that influence the enzymatic hydrolysis of Moxotó goat's milk casein
title_sort Evaluation of the variables that influence the enzymatic hydrolysis of Moxotó goat's milk casein
author Ferreira Lira, Tatiana Barros
author_facet Ferreira Lira, Tatiana Barros
Bezerra, Vilma Sobral
Silva, Flávio de Oliveira
Dias, Giselle Maria Pereira
de Lima Filho, José Luiz
Porto, Tatiana Souza
Porto, Ana Lúcia Figueiredo
author_role author
author2 Bezerra, Vilma Sobral
Silva, Flávio de Oliveira
Dias, Giselle Maria Pereira
de Lima Filho, José Luiz
Porto, Tatiana Souza
Porto, Ana Lúcia Figueiredo
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv
CNPq, CAPES
dc.contributor.author.fl_str_mv Ferreira Lira, Tatiana Barros
Bezerra, Vilma Sobral
Silva, Flávio de Oliveira
Dias, Giselle Maria Pereira
de Lima Filho, José Luiz
Porto, Tatiana Souza
Porto, Ana Lúcia Figueiredo
dc.subject.por.fl_str_mv Capra hircus; goat’s milk; papain; pepsin; proteolysis; trypsin
Capra hircus; leite de cabra; papaína; pepsina; proteólise; tripsina
topic Capra hircus; goat’s milk; papain; pepsin; proteolysis; trypsin
Capra hircus; leite de cabra; papaína; pepsina; proteólise; tripsina
description The aim of this work was to evaluate the effects of temperature, pH, enzyme:substrate ratio (E:S), and reaction time on the enzymatic hydrolysis of Moxotó breed goat's milk casein, using different proteolytic enzymes. Enzymatic hydrolysis of the capric casein was performed using trypsin, pepsin and papain. For each enzyme, two levels of the variables were used to assess their effects on the hydrolysis of casein, using a full factorial design (24). The hydrolysis products were visualized on SDS-PAGE. The best hydrolysis degree using papain were at pH 6.5, E:S of 1:150 and 5 hours of hydrolysis at 50°C (28.17%); for trypsin, at pH 8.5, E:S of 1:150 and 5 hours at 40°C (29.55%); and for pepsin, at pH 3.0, E:S of 1:100 and 5 hours at 40°C (38.27%). Capric casein hydrolysis is affected positively by pH and reaction time, using pepsin. Significant antagonistic interactions were observed between pH and E:S, with trypsine; and between pH, temperature and reaction time, with papain. Pepsin has high αs1, β e κ-casein hydrolysis efficiency, evidenced by the molar masses below 14.4 kDa of its products.
publishDate 2011
dc.date.none.fl_str_mv 2011-01-26
dc.type.none.fl_str_mv
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://seer.sct.embrapa.br/index.php/pab/article/view/8251
url https://seer.sct.embrapa.br/index.php/pab/article/view/8251
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://seer.sct.embrapa.br/index.php/pab/article/view/8251/6070
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https://seer.sct.embrapa.br/index.php/pab/article/downloadSuppFile/8251/4595
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Pesquisa Agropecuaria Brasileira
Pesquisa Agropecuária Brasileira
publisher.none.fl_str_mv Pesquisa Agropecuaria Brasileira
Pesquisa Agropecuária Brasileira
dc.source.none.fl_str_mv Pesquisa Agropecuaria Brasileira; v.45, n.9, set. 2010; 1036-1043
Pesquisa Agropecuária Brasileira; v.45, n.9, set. 2010; 1036-1043
1678-3921
0100-104x
reponame:Pesquisa Agropecuária Brasileira (Online)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Pesquisa Agropecuária Brasileira (Online)
collection Pesquisa Agropecuária Brasileira (Online)
repository.name.fl_str_mv Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
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