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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
18/06/2021 |
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Data da última atualização: |
24/06/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
LANDIM, A. P. M.; MATSUBARA, N. K.; SILVA-SANTOS, J. E. da; SILVA, C. M.; ROSENTHAL, A. |
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Afiliação: |
ANA P. M. LANDIM, UFRRJ; NATÁLIA K. MATSUBARA, UFSC; JOSE E. DA SILVA-SANTOS, UFSC; CAROLINE MELLINGER SILVA, CTAA; AMAURI ROSENTHAL, CTAA. |
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Título: |
Application of preliminary high-pressure processing for improving bioactive characteristics and reducing antigenicity of whey protein hydrolysates. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Food Science and Technology International, 2021. |
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DOI: |
https://doi.org/10.1177/10820132211022106 |
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Idioma: |
Inglês |
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Notas: |
First Published June. |
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Conteúdo: |
This study investigated the use of Novo Pro-D® (NPD) and Ficin (FC) as alternative proteases for the production of bioactive peptides with reduced allergenicity from whey protein concentrate (WPC). In addition, the use of high hydrostatic pressure processing as pre-treatment of WPC and its impact on the final characteristics of hydrolysates were also evaluated. NPD treatments generated hydrolysates with a 98% reduction of soluble proteins, greater in vitro antioxidant capacity, and less immunoreactivity when compared to FC ones. However, pre-treatment was an essential tool to improve WPC hydrolysis when FC was used, resulting in hydrolysates with less soluble proteins, enhanced antioxidant capacity, and less allergenicity compared with conventional hydrolysis. As for NPD, the pre-treatment of WPC improved the in vitro antioxidant capacity and resulted in a 100% reduction in immunoreactivity to ?-lactoglobulin in a shorter processing time. Importantly, bioactive peptides generated by FC displayed an improved ability to induce in vitro arterial relaxation, compared with those obtained from NPD process. Therefore, this study provides innovative evidence regarding how the proteases used for production of whey hydrolysates can improve its biological effects, and discloses the use of high hydrostatic pressure combined with enzymatic hydrolysis as a promising alternative to produce hydrolysates with improved properties. |
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Palavras-Chave: |
In vitro allergenicity; In vitro antioxidant capacity; Whey protein hydrolysates. |
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Thesaurus Nal: |
Enzymatic hydrolysis; Food technology; Vasodilation. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02339naa a2200265 a 4500
001 2132400
005 2021-06-24
008 2021 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1177/10820132211022106$2DOI
100 1 $aLANDIM, A. P. M.
245 $aApplication of preliminary high-pressure processing for improving bioactive characteristics and reducing antigenicity of whey protein hydrolysates.$h[electronic resource]
260 $c2021
500 $aFirst Published June.
520 $aThis study investigated the use of Novo Pro-D® (NPD) and Ficin (FC) as alternative proteases for the production of bioactive peptides with reduced allergenicity from whey protein concentrate (WPC). In addition, the use of high hydrostatic pressure processing as pre-treatment of WPC and its impact on the final characteristics of hydrolysates were also evaluated. NPD treatments generated hydrolysates with a 98% reduction of soluble proteins, greater in vitro antioxidant capacity, and less immunoreactivity when compared to FC ones. However, pre-treatment was an essential tool to improve WPC hydrolysis when FC was used, resulting in hydrolysates with less soluble proteins, enhanced antioxidant capacity, and less allergenicity compared with conventional hydrolysis. As for NPD, the pre-treatment of WPC improved the in vitro antioxidant capacity and resulted in a 100% reduction in immunoreactivity to ?-lactoglobulin in a shorter processing time. Importantly, bioactive peptides generated by FC displayed an improved ability to induce in vitro arterial relaxation, compared with those obtained from NPD process. Therefore, this study provides innovative evidence regarding how the proteases used for production of whey hydrolysates can improve its biological effects, and discloses the use of high hydrostatic pressure combined with enzymatic hydrolysis as a promising alternative to produce hydrolysates with improved properties.
650 $aEnzymatic hydrolysis
650 $aFood technology
650 $aVasodilation
653 $aIn vitro allergenicity
653 $aIn vitro antioxidant capacity
653 $aWhey protein hydrolysates
700 1 $aMATSUBARA, N. K.
700 1 $aSILVA-SANTOS, J. E. da
700 1 $aSILVA, C. M.
700 1 $aROSENTHAL, A.
773 $tFood Science and Technology International, 2021.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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