Whey protein isolate hydrolysates obtained with free and immobilized Alcalase: Characterization and detection of residual allergens

Author(s)

Pessato, Tassia B. ^[1] ; de Carvalho, Natalia C. ^[1] ; Tavano, Olga L. ^[2] ; Fernandes, Luis Gustavo R. ^[3] ; Zollner, Ricardo de L. ^[3] ; Netto, Flavia M. ^[1]

Affiliation

^[1] Univ Estadual Campinas, UNICAMP, Fac Food Engn, Dept Food Nutr, Monteiro Lobato 80, BR-13083862 Campinas, SP - Brazil

^[2] Univ Fed Alfenas, UNIFAL, Fac Nutr, Gabriel Monteiro da Silva 700, BR-37130000 Alfenas, MG - Brazil

^[3] Univ Estadual Campinas, UNICAMP, Fac Med Sci, Tessalia Vieira de Camargo 126, BR-13083887 Campinas, SP - Brazil

• Document type: Journal article
• Source: Food Research International; v. 83, p. 112-120, MAY 2016.
• Web of Science Citations: 13

Abstract

Protein antigenicity can be reduced by enzymatic hydrolysis, which can be performed either by free or immobilized enzyme. The immobilized enzyme is removed from the reaction medium and reused, while the free enzyme must be inactivated to stop the reaction, generally by heating. Here we have shown that hydrolysates produced with free or immobilized Alcalase on glyoxyl-agarose bead presented different physicochemical properties (hydrophilicity profile, molecular mass distribution, surface hydrophobicity) and different levels of residual milk allergens (alpha-lactalbumin and beta-lactoglobulin). Although, under the studied conditions, the hydrolysis with immobilized enzyme did not reduce the residual allergen levels as efficiently as the free enzyme, the results suggest potential applications of immobilized Alcalase for production of hypoallergenic hydrolysates. (C) 2016 Published by Elsevier Ltd. (AU)

• FAPESP's process: 13/08552-2 - Effect of hydrolysis with free and immobilized Alcalase on the bovine whey protein antigenicity
• Grantee: Flavia Maria Netto
• Support Opportunities: Regular Research Grants