| Full text | |
| Author(s): |
de Carvalho, Natalia Caldeira
;
Pessato, Tassia Batista
;
Romani Fernandes, Luis Gustavo
;
Zollner, Ricardo de Lima
;
Netto, Flavia Maria
Total Authors: 5
|
| Document type: | Journal article |
| Source: | INTERNATIONAL DAIRY JOURNAL; v. 71, p. 24-34, AUG 2017. |
| Web of Science Citations: | 5 |
| Abstract | |
Protein hydrolysis on a laboratory scale is commonly carried out under controlled pH conditions, while, in industry, it is conducted without pH control. The impact of pH, with or without control, substrate concentration (S-%) and enzyme-substrate ratios (E/S) on physicochemical and antigenic characteristics of whey protein hydrolysed with Alcalase were assessed. S-% and E/S affected the degree of hydrolysis; pH conditions resulted in hydrolysates with different physicochemical characteristics and concentrations of beta-lactoglobulin and alpha-lactalbumin. Although pH plays a crucial role in the hydrolysate characteristics due to its influence on the enzyme cleavage pattern, the responses of anti-beta-lactoglobulin, anti-alpha-lactalbumin IgE and IgG to hydrolysates were similar and independent of pH control. In the absence of control, pH increased response to anti-BSA antibodies. Overall, hydrolysis with Alcalase resulted in different peptide compositions, presenting possibly different bioactivities, but the cleavage of beta-lactoglobulin and alpha-lactalbumin epitopes did not change. (C) 2017 Elsevier Ltd. All rights reserved. (AU) | |
| FAPESP's process: | 15/26586-7 - Effect of combined treatment of hydrolysis and polymerization or complexation with phenolic compounds on whey protein allergenicity |
| Grantee: | Flavia Maria Netto |
| Support Opportunities: | Regular Research Grants |