Data/hora: 17/06/2024 07:48:47

Biblioteca(s): | Embrapa Agroindústria de Alimentos.
Data corrente: | 18/06/2021
Data da última atualização: | 24/06/2021
Autoria: | LANDIM, A. P. M.; MATSUBARA, N. K.; SILVA-SANTOS, J. E. da; SILVA, C. M.; ROSENTHAL, A.
Afiliação: | ANA P. M. LANDIM, UFRRJ; NATÁLIA K. MATSUBARA, UFSC; JOSE E. DA SILVA-SANTOS, UFSC; CAROLINE MELLINGER SILVA, CTAA; AMAURI ROSENTHAL, CTAA.
Título: | Application of preliminary high-pressure processing for improving bioactive characteristics and reducing antigenicity of whey protein hydrolysates.
Ano de publicação: | 2021
Fonte/Imprenta: | Food Science and Technology International, 2021.
DOI: | https://doi.org/10.1177/10820132211022106
Idioma: | Inglês
Notas: | First Published June.
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.
Palavras-Chave: | In vitro allergenicity; In vitro antioxidant capacity; Whey protein hydrolysates.
Thesaurus Nal: | Enzymatic hydrolysis; Food technology; Vasodilation.
Categoria do assunto: | Q Alimentos e Nutrição Humana
Registro original: | Embrapa Agroindústria de Alimentos (CTAA)
Exemplares: | CTAA - (15182-1) - UPC - AP - DD -  -  -  - DIS