Comparison and synergistic effects of intact proteins and their hydrolysates on the functional properties and antioxidant activities in a simultaneous process of enzymatic hydrolysis

Autor(es)

Soares de Castro, Ruann Janser ^[1] ; Sato, Helia Harumi ^[1]

Afiliação do(s) autor(es)

^[1] Univ Estadual Campinas, Sch Food Engn, Dept Food Sci, Campinas, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: FOOD AND BIOPRODUCTS PROCESSING; v. 92, n. C1, p. 80-88, JAN 2014.
• Citações Web of Science: 15

Resumo

Soy protein isolate (SPI), bovine whey protein (BWP) and egg white protein (EWP) were hydrolyzed with the Flavourzyme 500L (R) protease, and the interactions of these substrates and their mixtures on their functional properties and antioxidant activities were studied using a simplex centroid mixture design. Synergistic effects between the formulations containing binary or ternary mixtures were observed for several parameters, especially the DPPH radical-scavenging activity and emulsion activity index, which exhibited increases of up to 45.0 and 1200.0%, respectively, after enzymatic hydrolysis compared to the isolated substrates. The results suggest that the application of the statistical mixture designs in a simultaneous process of enzymatic hydrolysis using different protein sources is an attractive method for improving enzyme performance and identifying optimum formulations. (C) 2013 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved. (AU)

• Processo FAPESP: 11/10429-9 - Produção e aplicação de proteases de Aspergillus oryzae na obtenção de peptídeos com atividade biológica
• Beneficiário: Hélia Harumi Sato
• Modalidade de apoio: Auxílio à Pesquisa - Regular