Consulta: subjectFacets:"Degree of Hydrolysis"
Registros recuperados: 1
Data/hora: 04/06/2024 02:46:48

Action of a pancreatin and an Aspergillus oryzae protease on whey proteins: correlation among the methods of analysis of the enzymatic hydrolysates
Provedor de dados: 52
Autores: Morais,Harriman Aley; Silvestre,Marialice Pinto Coelho; Silveira,Josianne Nicácio; Silva,Ana Cristina Simões e; Silva,Viviane Dias Medeiros; Silva,Mauro Ramalho.
The objectives of this study were to hydrolyze whey proteins using a pancreatin and an Aspergillus oryzae protease; to evaluate the degree of hydrolysis (DH) and the peptide profile; and to establish the correlations among the analytical methods. Ten hydrolysates were prepared at different reaction times and the highest DH was obtained by the protein content method. Good correlations (r &gt; 0.87) between the methods of formaldehyde and orthophthalaldehyde (OPA), formaldehyde and osmometry as well as osmometry and OPA were observed using pancreatin. Similar results were obtained between OPA and soluble protein content for the A. oryzae protease. The action of pancreatin produced the highest contents of di- and tripeptides (9.07, 7.12 and 6.46%) and the...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Whey; Protein Hydrolysates; Degree of Hydrolysis; Peptides; Pancreatin; Aspergillus oryzae Protease.
Ano: 2013
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000600014