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| Silvestre,Marialice Pinto Coelho; Silva,Mauro Ramalho; Silva,Viviane Dias Medeiros; Souza,Mariana Wanessa Santana de; Lopes Junior,Carlos de Oliveira; Afonso,Wendel de Oliveira. |
| The aim of this study was to prepare enzymatic hydrolysates from whey protein concentrate with a nutritionally adequate peptide profile and the ability to inhibit angiotensin-converting enzyme (ACE) activity. The effects of the type of enzyme used (pancreatin or papain), the enzyme:substrate ratio (E:S ratio=0.5:100, 1:100, 2:100 and 3:100) and the use of ultrafiltration (UF) were investigated. The fractionation of peptides was performed by size-exclusion-HPLC, and the quantification of the components of the chromatographic fractions was carried out by a rapid Corrected Fraction Area method. The ACE inhibitory activity (ACE-IA) was determined by Reverse Phase-HPLC. All parameters tested affected both the peptide profile and the ACE-IA. The best peptide... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Whey proteins; Protein hydrolysates; Peptide profile; Inhibitory activity; Angiotensin-converting enzyme. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502012000400019 |
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| XIE,Chunzhi; ZENG,Haiying; LI,Jinwei; QIN,Likang. |
| Abstract The nutritional, functional and tasty components of three categories of Sufu, divided by strains in the culture phase, were comprehensively investigated in this study. The levels of isoflavones, γ-aminobutyric acid (GABA), phytosterols and soyasaponin were 0.58-2.20, 7.46-57.95, 0.73-2.72 and 10.89-23.35 mg/g dry matter (DM), respectively. Glu was the most abundant of the 17 detected free amino acids (FAAs), followed by Phe, Leu, Val and Asp. Additionally, potential tasty peptide profiles were typed by the segment of molecular weight (MW) < 300 Da, ranging from 79.22% ± 4.12% to 95.24% ± 2.93%. The complex taste impression based on the electronic tongue showed that the bitterness intensity was the highest, which was followed by saltiness and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Sufu; Functional properties; Free amino acid; Peptide profile; Taste. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500105 |
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