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A comparison of dual-functional whey hydrolysates by the use of commercial proteases Ciênc. Tecnol. Aliment.
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.
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...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Whey protein; Hydrolysis; Functionality; Emulsification; Antioxidant activity.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500031
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