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Provedor de dados:  Ciênc. Tecnol. Aliment.
País:  Brazil
Título:  A comparison of dual-functional whey hydrolysates by the use of commercial proteases
Autores:  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
Data:  2018-12-01
Ano:  2018
Palavras-chave:  Whey protein
Hydrolysis
Functionality
Emulsification
Antioxidant activity
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.
Tipo:  Info:eu-repo/semantics/article
Idioma:  Inglês
Identificador:  http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500031
Editor:  Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Relação:  10.1590/fst.08417
Formato:  text/html
Fonte:  Food Science and Technology v.38 suppl.1 2018
Direitos:  info:eu-repo/semantics/openAccess
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