Caracterização e avaliação da qualidade nutricional e biológica das proteínas do soro de leite
Autor(a) principal: | |
---|---|
Data de Publicação: | 2014 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações do UFSM |
Texto Completo: | http://repositorio.ufsm.br/handle/1/3400 |
Resumo: | The aim of the study was to evaluate the nutritional value and functional properties of several bovine whey proteins concentrate (WPC35 and WPC80), hydrolysate (WPH) and isolate (WPI), casein was used as control. Physicochemical (chemical composition, essential and non-essential aminoacids, minerals) and biological assays were performed to assess the biological quality of proteins and their metabolic responses. After determination of essential and non-essential amino acids, it was found that all protein sources meet the recommendations of FAO/WHO (2007), with the exception of WPC35, probably due to its reduced protein content. The determination of macro and microelements revealed that proteins from bovine milk can be considered not only a source of essential and non-essential amino acids, but also minerals (Ca, Mg and K). Iodine concentration was about one order of magnitude greater for whey proteins and sodium was found in large quantities in these proteins, which can reach 70% and 59% of DRIs, respectively. The biological assay allowed the monitoring of weight gain, food consumption, feed efficiency ratio (FER) and protein intake of animals, evaluate the quality and the metabolic response of protein sources, and the integrity of certain organs and the morphology of the small intestine animals. These studies revealed that all protein sources are of high nutritional value (except WPC35), but larger beneficial biological effects were observed for WPC80, WPH and WPI. Because of the bitter taste of WPH, microencapsulation was made by spray-drying, which significantly improved the taste of panel test (Triangular Test). Considering the presented results, it is concluded that the WPH offers favorable characteristics for use with ingredient in foods for special purposes and that the microencapsulation process yields a significant improvement in flavor, expanding the possibilities for development of foods purposes added hydrolysed proteins, such as infant formula. Some commercial formulations for infants were evaluated with respect to mineral content indicating that the amount of Ca, K and Zn found were considered out of standard of Brazilian law, while the Cu, Mn and Zn levels were very different from those described in label. |
id |
UFSM_e0978041ce177d41dd937576c81ec146 |
---|---|
oai_identifier_str |
oai:repositorio.ufsm.br:1/3400 |
network_acronym_str |
UFSM |
network_name_str |
Biblioteca Digital de Teses e Dissertações do UFSM |
repository_id_str |
|
spelling |
2015-03-262015-03-262014-09-30SILVA, Sabrina Vieira da. CHARACTERIZATION AND EVALUATION OF NUTRITIONAL AND BIOLOGICAL QUALITY OF WHEY PROTEIN. 2014. 161 f. Tese (Doutorado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2014.http://repositorio.ufsm.br/handle/1/3400The aim of the study was to evaluate the nutritional value and functional properties of several bovine whey proteins concentrate (WPC35 and WPC80), hydrolysate (WPH) and isolate (WPI), casein was used as control. Physicochemical (chemical composition, essential and non-essential aminoacids, minerals) and biological assays were performed to assess the biological quality of proteins and their metabolic responses. After determination of essential and non-essential amino acids, it was found that all protein sources meet the recommendations of FAO/WHO (2007), with the exception of WPC35, probably due to its reduced protein content. The determination of macro and microelements revealed that proteins from bovine milk can be considered not only a source of essential and non-essential amino acids, but also minerals (Ca, Mg and K). Iodine concentration was about one order of magnitude greater for whey proteins and sodium was found in large quantities in these proteins, which can reach 70% and 59% of DRIs, respectively. The biological assay allowed the monitoring of weight gain, food consumption, feed efficiency ratio (FER) and protein intake of animals, evaluate the quality and the metabolic response of protein sources, and the integrity of certain organs and the morphology of the small intestine animals. These studies revealed that all protein sources are of high nutritional value (except WPC35), but larger beneficial biological effects were observed for WPC80, WPH and WPI. Because of the bitter taste of WPH, microencapsulation was made by spray-drying, which significantly improved the taste of panel test (Triangular Test). Considering the presented results, it is concluded that the WPH offers favorable characteristics for use with ingredient in foods for special purposes and that the microencapsulation process yields a significant improvement in flavor, expanding the possibilities for development of foods purposes added hydrolysed proteins, such as infant formula. Some commercial formulations for infants were evaluated with respect to mineral content indicating that the amount of Ca, K and Zn found were considered out of standard of Brazilian law, while the Cu, Mn and Zn levels were very different from those described in label.O objetivo do estudo foi avaliar o valor nutricional e propriedades funcionais das proteínas do soro de leite bovino concentrado proteico (WPC35 e WPC80), hidrolisado proteico (WPH) e isolado proteico (WPI), além de uma proteína do leite bovino, a caseína, utilizada como controle. Para tanto, foram realizados ensaios físico-químicos (composição centesimal, aminoácidos essenciais e não-essenciais, minerais) e biológicos para avaliar a qualidade proteica e a resposta metabólica das fontes proteicas. Após determinação de aminoácidos essenciais e não-essenciais, foi verificado que todas as fontes proteicas atendem as recomendações estabelecidas pela FAO/WHO (2007), com exceção do WPC35 provavelmente em função do teor reduzido de proteínas. A determinação de macro e microelementos revelaram que as proteínas do leite bovino podem ser consideradas não apenas uma fonte de aminoácidos essenciais e não-essenciais, mas também de minerais (Ca, Mg e K). Para iodo a concentração foi cerca de uma ordem de magnitude superior para as proteínas do soro do leite e sódio foi encontrado em grande quantidade nas proteínas do soro do leite, podendo atingir até 70% e 59% das DRIs, respectivamente. O ensaio biológico permitiu acompanhar o ganho de peso, consumo alimentar, quociente de eficácia alimentar (QEA) e proteína ingerida dos animais, avaliar a qualidade proteica e a resposta metabólica das fontes proteicas, além da integridade de alguns órgãos e histomorfometria do intestino delgado dos animais. Estes estudos revelaram que todas as fontes proteicas são de alto valor nutricional (com exceção do WPC35), mas que maiores efeitos biológicos benéficos foram observados para WPC80, WPH e WPI. Devido ao sabor amargo do WPH, foi feita a microencapsulação por spray-drying, que melhorou de forma significativa o sabor na análise sensorial (Teste Triangular). Considerando-se os resultados apresentados, conclui-se que, o WPH contempla características favoráveis para ser utilizado com ingrediente em alimentos para fins especiais e que o processo de microencapsulação proporcionou uma melhoria significativa no sabor, ampliando as possibilidades de desenvolvimento de alimentos adicionados de proteínas hidrolisadas, tais como fórmulas infantis. Algumas formulações comerciais para lactentes foram avaliadas com relação ao teor de minerais indicando que a quantidade de Ca, K e Zn encontradas foram consideradas fora dos padrões da legislação brasileira, enquanto que os teores de Cu, Mn e Zn determinados foram muito diferentes daqueles descritos no rótulo.application/pdfporUniversidade Federal de Santa MariaPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosUFSMBRCiência e Tecnologia dos AlimentosCaseínaProteínas do soro de leite bovinoPropriedades físico-químicasAvaliação nutricionalCaseinWhey proteins of bovine milkPhysicochemical propertiesNutritional assessmentCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSCaracterização e avaliação da qualidade nutricional e biológica das proteínas do soro de leiteCharacterization and evaluation of nutritional and biological quality of whey proteininfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisRichards, Neila Silvia Pereira dos Santoshttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4777182T1Ramos, Renata Cristina de Souzahttp://lattes.cnpq.br/9200817607076236Oliveira, Viviani Ruffo dehttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4735546E7Bauermann, Liliane de Freitashttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4761479E0Prestes, Rosa Cristinahttp://lattes.cnpq.br/5690285106629177http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4266855P5Silva, Sabrina Vieira da5007000000064003003003003003003006698fb34-e594-4cf4-a9c3-f688b9a456c3b2720798-88a1-4621-a64f-65de4a4a0af7c7064e5c-f123-408d-89d1-35e088b02c18517cd082-5a82-4408-969f-7c27704d6bb9fd911925-2f77-4c9b-90e0-fe5f4b3b86845bffa5ea-fbb5-4002-9c70-f0d9d08bd06dinfo:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações do UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMORIGINALSILVA, SABRINA VIEIRA DA.pdfTese de Doutoradoapplication/pdf2319292http://repositorio.ufsm.br/bitstream/1/3400/1/SILVA%2c%20SABRINA%20VIEIRA%20DA.pdfdf5eda70e8ac06aeb1a63b93f687b868MD51TEXTSILVA, SABRINA VIEIRA DA.pdf.txtSILVA, SABRINA VIEIRA DA.pdf.txtExtracted texttext/plain226423http://repositorio.ufsm.br/bitstream/1/3400/2/SILVA%2c%20SABRINA%20VIEIRA%20DA.pdf.txt58498a36e895e3441d9e615e34203ad7MD52THUMBNAILSILVA, SABRINA VIEIRA DA.pdf.jpgSILVA, SABRINA VIEIRA DA.pdf.jpgIM Thumbnailimage/jpeg4773http://repositorio.ufsm.br/bitstream/1/3400/3/SILVA%2c%20SABRINA%20VIEIRA%20DA.pdf.jpgeb289867f2ef63abd22f1a27d472e66dMD531/34002017-08-31 15:07:22.162oai:repositorio.ufsm.br:1/3400Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufsm.br/ONGhttps://repositorio.ufsm.br/oai/requestatendimento.sib@ufsm.br||tedebc@gmail.comopendoar:2017-08-31T18:07:22Biblioteca Digital de Teses e Dissertações do UFSM - Universidade Federal de Santa Maria (UFSM)false |
dc.title.por.fl_str_mv |
Caracterização e avaliação da qualidade nutricional e biológica das proteínas do soro de leite |
dc.title.alternative.eng.fl_str_mv |
Characterization and evaluation of nutritional and biological quality of whey protein |
title |
Caracterização e avaliação da qualidade nutricional e biológica das proteínas do soro de leite |
spellingShingle |
Caracterização e avaliação da qualidade nutricional e biológica das proteínas do soro de leite Silva, Sabrina Vieira da Caseína Proteínas do soro de leite bovino Propriedades físico-químicas Avaliação nutricional Casein Whey proteins of bovine milk Physicochemical properties Nutritional assessment CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Caracterização e avaliação da qualidade nutricional e biológica das proteínas do soro de leite |
title_full |
Caracterização e avaliação da qualidade nutricional e biológica das proteínas do soro de leite |
title_fullStr |
Caracterização e avaliação da qualidade nutricional e biológica das proteínas do soro de leite |
title_full_unstemmed |
Caracterização e avaliação da qualidade nutricional e biológica das proteínas do soro de leite |
title_sort |
Caracterização e avaliação da qualidade nutricional e biológica das proteínas do soro de leite |
author |
Silva, Sabrina Vieira da |
author_facet |
Silva, Sabrina Vieira da |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Richards, Neila Silvia Pereira dos Santos |
dc.contributor.advisor1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4777182T1 |
dc.contributor.referee1.fl_str_mv |
Ramos, Renata Cristina de Souza |
dc.contributor.referee1Lattes.fl_str_mv |
http://lattes.cnpq.br/9200817607076236 |
dc.contributor.referee2.fl_str_mv |
Oliveira, Viviani Ruffo de |
dc.contributor.referee2Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4735546E7 |
dc.contributor.referee3.fl_str_mv |
Bauermann, Liliane de Freitas |
dc.contributor.referee3Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4761479E0 |
dc.contributor.referee4.fl_str_mv |
Prestes, Rosa Cristina |
dc.contributor.referee4Lattes.fl_str_mv |
http://lattes.cnpq.br/5690285106629177 |
dc.contributor.authorLattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4266855P5 |
dc.contributor.author.fl_str_mv |
Silva, Sabrina Vieira da |
contributor_str_mv |
Richards, Neila Silvia Pereira dos Santos Ramos, Renata Cristina de Souza Oliveira, Viviani Ruffo de Bauermann, Liliane de Freitas Prestes, Rosa Cristina |
dc.subject.por.fl_str_mv |
Caseína Proteínas do soro de leite bovino Propriedades físico-químicas Avaliação nutricional |
topic |
Caseína Proteínas do soro de leite bovino Propriedades físico-químicas Avaliação nutricional Casein Whey proteins of bovine milk Physicochemical properties Nutritional assessment CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Casein Whey proteins of bovine milk Physicochemical properties Nutritional assessment |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
The aim of the study was to evaluate the nutritional value and functional properties of several bovine whey proteins concentrate (WPC35 and WPC80), hydrolysate (WPH) and isolate (WPI), casein was used as control. Physicochemical (chemical composition, essential and non-essential aminoacids, minerals) and biological assays were performed to assess the biological quality of proteins and their metabolic responses. After determination of essential and non-essential amino acids, it was found that all protein sources meet the recommendations of FAO/WHO (2007), with the exception of WPC35, probably due to its reduced protein content. The determination of macro and microelements revealed that proteins from bovine milk can be considered not only a source of essential and non-essential amino acids, but also minerals (Ca, Mg and K). Iodine concentration was about one order of magnitude greater for whey proteins and sodium was found in large quantities in these proteins, which can reach 70% and 59% of DRIs, respectively. The biological assay allowed the monitoring of weight gain, food consumption, feed efficiency ratio (FER) and protein intake of animals, evaluate the quality and the metabolic response of protein sources, and the integrity of certain organs and the morphology of the small intestine animals. These studies revealed that all protein sources are of high nutritional value (except WPC35), but larger beneficial biological effects were observed for WPC80, WPH and WPI. Because of the bitter taste of WPH, microencapsulation was made by spray-drying, which significantly improved the taste of panel test (Triangular Test). Considering the presented results, it is concluded that the WPH offers favorable characteristics for use with ingredient in foods for special purposes and that the microencapsulation process yields a significant improvement in flavor, expanding the possibilities for development of foods purposes added hydrolysed proteins, such as infant formula. Some commercial formulations for infants were evaluated with respect to mineral content indicating that the amount of Ca, K and Zn found were considered out of standard of Brazilian law, while the Cu, Mn and Zn levels were very different from those described in label. |
publishDate |
2014 |
dc.date.issued.fl_str_mv |
2014-09-30 |
dc.date.accessioned.fl_str_mv |
2015-03-26 |
dc.date.available.fl_str_mv |
2015-03-26 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
format |
doctoralThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
SILVA, Sabrina Vieira da. CHARACTERIZATION AND EVALUATION OF NUTRITIONAL AND BIOLOGICAL QUALITY OF WHEY PROTEIN. 2014. 161 f. Tese (Doutorado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2014. |
dc.identifier.uri.fl_str_mv |
http://repositorio.ufsm.br/handle/1/3400 |
identifier_str_mv |
SILVA, Sabrina Vieira da. CHARACTERIZATION AND EVALUATION OF NUTRITIONAL AND BIOLOGICAL QUALITY OF WHEY PROTEIN. 2014. 161 f. Tese (Doutorado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2014. |
url |
http://repositorio.ufsm.br/handle/1/3400 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.cnpq.fl_str_mv |
500700000006 |
dc.relation.confidence.fl_str_mv |
400 300 300 300 300 300 300 |
dc.relation.authority.fl_str_mv |
6698fb34-e594-4cf4-a9c3-f688b9a456c3 b2720798-88a1-4621-a64f-65de4a4a0af7 c7064e5c-f123-408d-89d1-35e088b02c18 517cd082-5a82-4408-969f-7c27704d6bb9 fd911925-2f77-4c9b-90e0-fe5f4b3b8684 5bffa5ea-fbb5-4002-9c70-f0d9d08bd06d |
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 |
Universidade Federal de Santa Maria |
dc.publisher.program.fl_str_mv |
Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos |
dc.publisher.initials.fl_str_mv |
UFSM |
dc.publisher.country.fl_str_mv |
BR |
dc.publisher.department.fl_str_mv |
Ciência e Tecnologia dos Alimentos |
publisher.none.fl_str_mv |
Universidade Federal de Santa Maria |
dc.source.none.fl_str_mv |
reponame:Biblioteca Digital de Teses e Dissertações do UFSM instname:Universidade Federal de Santa Maria (UFSM) instacron:UFSM |
instname_str |
Universidade Federal de Santa Maria (UFSM) |
instacron_str |
UFSM |
institution |
UFSM |
reponame_str |
Biblioteca Digital de Teses e Dissertações do UFSM |
collection |
Biblioteca Digital de Teses e Dissertações do UFSM |
bitstream.url.fl_str_mv |
http://repositorio.ufsm.br/bitstream/1/3400/1/SILVA%2c%20SABRINA%20VIEIRA%20DA.pdf http://repositorio.ufsm.br/bitstream/1/3400/2/SILVA%2c%20SABRINA%20VIEIRA%20DA.pdf.txt http://repositorio.ufsm.br/bitstream/1/3400/3/SILVA%2c%20SABRINA%20VIEIRA%20DA.pdf.jpg |
bitstream.checksum.fl_str_mv |
df5eda70e8ac06aeb1a63b93f687b868 58498a36e895e3441d9e615e34203ad7 eb289867f2ef63abd22f1a27d472e66d |
bitstream.checksumAlgorithm.fl_str_mv |
MD5 MD5 MD5 |
repository.name.fl_str_mv |
Biblioteca Digital de Teses e Dissertações do UFSM - Universidade Federal de Santa Maria (UFSM) |
repository.mail.fl_str_mv |
atendimento.sib@ufsm.br||tedebc@gmail.com |
_version_ |
1801485146868678656 |