A comparison of dual-functional whey hydrolysates by the use of commercial proteases
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500031 |
Resumo: | Abstract Whey is well-known for the functional and bioactive properties of its proteins and peptides, which are of great interest to food and nutraceutical industries. The aim of this study was to investigate the effect of four different commercial proteases (Novo ProD® (NPD), Alcalase® (ALC), Pancreas Trypsin® (TRY), and Flavourzyme® (FLA)) in the generation of hydrolysates with emulsifying and antioxidant activities. Hydrolysis processes were carried out for 5 h, reaching maximum degrees of 18.5, 15.5, 9.2, and 8.7% for NPD, ALC, TRY, and FLA, respectively. All tested enzymes generated very diverse, but conservative peptide profiles when comparing the treatments along the time, with the main enzymatic actions up to 120 min-reaction. An increase in the in vitro antioxidant activity was found for all treatments, achieving 46%, 40%, 40% and 22% for ALC, TRY, NDP and FLA, respectively. TRY hydrolysate maintained or slightly increased its emulsifying capacity along the time, however, a decrease in emulsifying capacity was found for ALC and NPD hydrolysates when compared to the non-hydrolyzed whey protein concentrate (WPC). All tested enzymes generated hydrolysates with enhanced antioxidant and/or emulsifying activities, which may be used as food ingredients and the choice of the enzyme will depend on the need. |
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Food Science and Technology (Campinas) |
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A comparison of dual-functional whey hydrolysates by the use of commercial proteaseswhey proteinhydrolysisfunctionalityemulsificationantioxidant activityAbstract Whey is well-known for the functional and bioactive properties of its proteins and peptides, which are of great interest to food and nutraceutical industries. The aim of this study was to investigate the effect of four different commercial proteases (Novo ProD® (NPD), Alcalase® (ALC), Pancreas Trypsin® (TRY), and Flavourzyme® (FLA)) in the generation of hydrolysates with emulsifying and antioxidant activities. Hydrolysis processes were carried out for 5 h, reaching maximum degrees of 18.5, 15.5, 9.2, and 8.7% for NPD, ALC, TRY, and FLA, respectively. All tested enzymes generated very diverse, but conservative peptide profiles when comparing the treatments along the time, with the main enzymatic actions up to 120 min-reaction. An increase in the in vitro antioxidant activity was found for all treatments, achieving 46%, 40%, 40% and 22% for ALC, TRY, NDP and FLA, respectively. TRY hydrolysate maintained or slightly increased its emulsifying capacity along the time, however, a decrease in emulsifying capacity was found for ALC and NPD hydrolysates when compared to the non-hydrolyzed whey protein concentrate (WPC). All tested enzymes generated hydrolysates with enhanced antioxidant and/or emulsifying activities, which may be used as food ingredients and the choice of the enzyme will depend on the need.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2018-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500031Food Science and Technology v.38 suppl.1 2018reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.08417info:eu-repo/semantics/openAccessROSA,Luísa Ozorio Lopes daSANTANA,Marcelo CeruttiAVEZEDO,Tatiana LimaBRÍGIDA,Ana Iraidy SantaGODOY,RonoelPACHECO,SidneyMELLINGER-SILVA,CarolineCABRAL,Lourdes Maria Correaeng2019-01-21T00:00:00Zoai:scielo:S0101-20612018000500031Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-01-21T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
A comparison of dual-functional whey hydrolysates by the use of commercial proteases |
title |
A comparison of dual-functional whey hydrolysates by the use of commercial proteases |
spellingShingle |
A comparison of dual-functional whey hydrolysates by the use of commercial proteases ROSA,Luísa Ozorio Lopes da whey protein hydrolysis functionality emulsification antioxidant activity |
title_short |
A comparison of dual-functional whey hydrolysates by the use of commercial proteases |
title_full |
A comparison of dual-functional whey hydrolysates by the use of commercial proteases |
title_fullStr |
A comparison of dual-functional whey hydrolysates by the use of commercial proteases |
title_full_unstemmed |
A comparison of dual-functional whey hydrolysates by the use of commercial proteases |
title_sort |
A comparison of dual-functional whey hydrolysates by the use of commercial proteases |
author |
ROSA,Luísa Ozorio Lopes da |
author_facet |
ROSA,Luísa Ozorio Lopes da SANTANA,Marcelo Cerutti AVEZEDO,Tatiana Lima BRÍGIDA,Ana Iraidy Santa GODOY,Ronoel PACHECO,Sidney MELLINGER-SILVA,Caroline CABRAL,Lourdes Maria Correa |
author_role |
author |
author2 |
SANTANA,Marcelo Cerutti AVEZEDO,Tatiana Lima BRÍGIDA,Ana Iraidy Santa GODOY,Ronoel PACHECO,Sidney MELLINGER-SILVA,Caroline CABRAL,Lourdes Maria Correa |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
ROSA,Luísa Ozorio Lopes da SANTANA,Marcelo Cerutti AVEZEDO,Tatiana Lima BRÍGIDA,Ana Iraidy Santa GODOY,Ronoel PACHECO,Sidney MELLINGER-SILVA,Caroline CABRAL,Lourdes Maria Correa |
dc.subject.por.fl_str_mv |
whey protein hydrolysis functionality emulsification antioxidant activity |
topic |
whey protein hydrolysis functionality emulsification antioxidant activity |
description |
Abstract Whey is well-known for the functional and bioactive properties of its proteins and peptides, which are of great interest to food and nutraceutical industries. The aim of this study was to investigate the effect of four different commercial proteases (Novo ProD® (NPD), Alcalase® (ALC), Pancreas Trypsin® (TRY), and Flavourzyme® (FLA)) in the generation of hydrolysates with emulsifying and antioxidant activities. Hydrolysis processes were carried out for 5 h, reaching maximum degrees of 18.5, 15.5, 9.2, and 8.7% for NPD, ALC, TRY, and FLA, respectively. All tested enzymes generated very diverse, but conservative peptide profiles when comparing the treatments along the time, with the main enzymatic actions up to 120 min-reaction. An increase in the in vitro antioxidant activity was found for all treatments, achieving 46%, 40%, 40% and 22% for ALC, TRY, NDP and FLA, respectively. TRY hydrolysate maintained or slightly increased its emulsifying capacity along the time, however, a decrease in emulsifying capacity was found for ALC and NPD hydrolysates when compared to the non-hydrolyzed whey protein concentrate (WPC). All tested enzymes generated hydrolysates with enhanced antioxidant and/or emulsifying activities, which may be used as food ingredients and the choice of the enzyme will depend on the need. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-12-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500031 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500031 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.08417 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.38 suppl.1 2018 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126323421085696 |