Improvement of functional properties of cow's milk peptides through partial proteins hydrolysis

Autor(es)

Milessi, Thais S. ; Lopes, Laiane A. ; Novelli, Paula K. ; Tardioli, Paulo W. ; Giordano, Raquel L. C.

• Tipo de documento: Artigo Científico
• Fonte: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; v. N/A, p. 10-pg., 2022-06-24.

Resumo

Allergy by cow's milk proteins is among the major food allergies and could be reduced by the partial hydrolysis of these proteins by proteases, without significantly affecting its physicochemical properties. In addition, the peptides generated through enzymatic hydrolysis of the cow's milk can present prebiotic and bioactive properties. In this work, the cow's milk proteins were submitted to a controlled hydrolysis by Novo-Pro D (R) and the influence of the degree of hydrolysis (DH) on peptide size distribution was evaluated, as well as the prebiotic and antimicrobial properties of milk hydrolysates. It was shown that for DH-10%, all the peptides have sizes lower than 12 kDa which is the size of the most allergenic proteins, without apparent changes in the milk, as long as heating of the hydrolysate is avoided. The protein hydrolysis promoted a great improvement in the milk functional properties. In addition, the obtained milk peptides presented great prebiotic activities, as indicated by the significant improvement of the growth of prebiotic L. acidophilus and L. reuteri and by the production of bacteriocins indicated by the inhibition halos in the growth of a pathogenic microorganism. (AU)

• Processo FAPESP: 15/19680-7 - Hidrólise proteolítica controlada de leite de vaca com enzima imobilizada para redução dos fatores alergênicos
• Beneficiário: Paula Kern Novelli
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado