| Autor: |
Landim AP; Departamento de Tecnologia de Alimentos, Universidade Federal Rural do Rio de Janeiro (UFRRJ), Rio de Janeiro, Brazil., Matsubara NK; Laboratório de Biologia Cardiovascular, Departamento de Farmacologia, Universidade Federal de Santa Catarina (UFSC), Florianópolis, Brazil., da Silva-Santos JE; Laboratório de Biologia Cardiovascular, Departamento de Farmacologia, Universidade Federal de Santa Catarina (UFSC), Florianópolis, Brazil., Mellinger-Silva C; Embrapa Agroindústria de Alimentos, Rio de Janeiro, Brazil., Rosenthal A; Embrapa Agroindústria de Alimentos, Rio de Janeiro, Brazil. |
| Jazyk: |
angličtina |
| Zdroj: |
Food science and technology international = Ciencia y tecnologia de los alimentos internacional [Food Sci Technol Int] 2022 Sep; Vol. 28 (6), pp. 489-501. Date of Electronic Publication: 2021 Jun 16. |
| DOI: |
10.1177/10820132211022106 |
| Abstrakt: |
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 β-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. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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