Antioxidant and cytoprotective effect of peptides produced by hydrolysis of whey protein concentrate with trypsin
| Autor: | Gabriela Petroselli, Yanina Estefanía Rossi, Marina del Rosario Bettiol, Noelia Luciana Vanden Braber, María Belén Ballatore, Carla Aylen Aminahuel, Rosa Erra-Balsells, Mariana Angélica Montenegro, Lilia René Cavaglieri |
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| Rok vydání: | 2019 |
| Předmět: |
Whey protein
Antioxidant medicine.medical_treatment 01 natural sciences Antioxidants Analytical Chemistry Hydrolysis 0404 agricultural biotechnology Whey medicine Animals Trypsin Food science Chemistry 010401 analytical chemistry 04 agricultural and veterinary sciences General Medicine 040401 food science Cytoprotection 0104 chemical sciences Rats Whey Proteins Peptides Food Science medicine.drug |
| Zdroj: | Food chemistry. 319 |
| ISSN: | 1873-7072 |
| Popis: | Whey protein is one of the most relevant co-products manufactured by the dairy industry and it is a powerful environmental pollutant. Therefore, the enzymatic hydrolysis of whey protein concentrate (WPC 35) to produce antioxidant peptides is an innovative approach which can provide added value to whey. The WPC 35 hydrolysis with trypsin was carried out for 4.31 h at 41.1 °C with an enzyme/substrate ratio of 0.017. Under such hydrolysis conditions, the peptides produced have the highest radical scavenging activity and cytoprotector effect. The WPC hydrolysate and a permeate ≤3 kDa were characterized by SDS-page, RP-HPLC and MALDI-TOF-MS. Furthermore, O |
| Databáze: | OpenAIRE |
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