02339naa a2200265 a 450000100080000000500110000800800410001902400510006010000210011124501750013226000090030750000260031652014420034265000250178465000200180965000170182965300270184665300340187365300300190770000210193770000270195870000170198570000180200277300530202021324002021-06-24       2021    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1177/108201322110221062DOI1 aLANDIM, A. P. M.  aApplication of preliminary high-pressure processing for improving bioactive characteristics and reducing antigenicity of whey protein hydrolysates.h[electronic resource]  c2021  aFirst Published June.  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.  aEnzymatic hydrolysis  aFood technology  aVasodilation  aIn vitro allergenicity  aIn vitro antioxidant capacity  aWhey protein hydrolysates1 aMATSUBARA, N. K.1 aSILVA-SANTOS, J. E. da1 aSILVA, C. M.1 aROSENTHAL, A.  tFood Science and Technology International, 2021.