Functional properties of peptides obtained from whey proteins by ficin extract hydrolysis

Afaf Kheroufi, María E. Brassesco*, Débora A. Campos, Halima Boughellout, Manuela E. Pintado

*Autor correspondente para este trabalho

Resultado de pesquisarevisão de pares

2 Citações (Scopus)

Resumo

Enzymatic whey proteins concentrates (WPC) hydrolysis under optimal conditions of ficin crude extract (FCE) in two ratios E/S (0.5 and 1%) was studied, assessing the impact of hydrolysis on WPC by determination degree of hydrolysis (DH), Fast proteins liquid chromatography (FPLC), Tricine SDS-PAGE, antioxidant activity at sampling time beside, and technological properties (solubility, emulsifying activity index (EAI) and foaming activity (FA)) at the best condition (maximum DH and antioxidant activity) other side. Results showed, in the first 30 min, DH reached 22.76% at E/S (1%) with a total degradation of α-lactalbumin (α-La) and almost of β-lactoglobulin (β-Lg). A significant increase in antioxidant activity and solubility was observed, while not for EAI, and FA. These results indicate for the first time that β-Lg is susceptible to hydrolyse by FCE that rarely found for other enzymes. Ficin hydrolysates showed very relevant performance, and suggest that could be appropriate production of functional ingredients.
Idioma originalEnglish
Número do artigo101707
Páginas (de-até)1-10
Número de páginas10
RevistaFood Bioscience
Volume47
DOIs
Estado da publicaçãoPublished - jun 2022

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