Obtenção, caracterização e encapsulação de hidrolisados proteicos do soro do leite caprino

• Autor(a) principal: Campos, Maria Isabel Ferreira
• Data de Publicação: 2023
• Tipo de documento: Tese
• Idioma: por
• Título da fonte: Biblioteca Digital de Teses e Dissertações da UFPB
• Texto Completo: https://repositorio.ufpb.br/jspui/handle/123456789/28079
• topic: Leite caprino; Soro do leite; Hidrolisados proteicos; Peptídeos bioativos; Atividades biológicas; Espectrometria de massas; Goat milk; Whey; Protein hydrolysates; Bioactive peptides; Biological activities; Mass spectrometry; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS

The by-product of the dairy industry generated in higher volume is the whey, which due to the progress of research has been refurbished from a residue of cheese production in an important raw material in the development of new products. However, it is still frequent that a portion is inappropriately discarded, especially the whey obtained from goat milk. Thus, it is important to develop alternatives for the reutilization of whey, emphasizing components such as proteins to obtaining functional molecules. Thus, the present work proposes the study of the process of obtaining the whey from statistical design, the evaluation of the profile of proteins and peptides, the conformational modifications and the analysis of the biological potential of a hydrolyzed goat whey. Furthermore, the manufacture, and analysis of the characteristics and properties of capsules containing the hydrolysate. Acid whey was obtained by isoelectric precipitation, dialyzed, lyophilized and stored until hydrolysis. A rotational central composite design (DCCR 2²) with a star configuration and three repetitions at the center point was performed for hydrolysis with pepsin and the samples were chosen based on the degree of hydrolysis. Whey was evaluated for solubility and physicochemical characteristics and the hydrolysates were analyzed for technological, structural, functional properties and characterized by mass spectrometry identifying and evaluating the peptides by bioinformatics analysis. Encapsulation was done by ionic gelation with sodium alginate as wall material and whey protein concentrate as coating. The capsules were analyzed for encapsulation efficiency, physicochemical, morphological, structural characteristics, and for bioavailability and bioaccessibility from simulated in vitro gastrointestinal digestion. The results show that 150 min hydrolysis was the treatment with the best antioxidant and amino acid release potential, exhibiting lower molecular weight fractions with good solubility and higher hydrolysis of beta-lactoglobulin, a more resistant protein. The peptide profile showed bioactive fractions with antihypertensive, antidiabetic, antioxidant activity, and neuropeptides with anxiolytic effects confirmed by the assessment of the behavioral trial using zebrafish. When encapsulating these protein fractions, better rates and encapsulation efficiency were obtained with lyophilized capsules than with wet capsules and it was observed that with the addition of the coating containing the protein concentrate there was a decrease in hygroscopicity and water activity and higher antioxidant activity when compared to uncoated capsules. This treatment was also more effective in trapping the hydrolysate during gastrointestinal digestion conditions, protecting bioactivity and releasing bioaccessible fractions at the end of the in vitro simulation. Therefore, encapsulation was effective in protecting protein hydrolysates, which may be useful to improve the application of these compounds and promote greater opportunities to use the hydrolysates for the development of new functional food and nutraceutical formulations. The results obtained add value to goat breeding in the semiarid region of northeastern Brazil, strengthening the production chain of the dairy market and validating the possibility of using the hydrolysates as a strategy for reusing goat milk whey.