Hydrolysates of skim milk Peptide profiles using two proteolytic enzymes

The aim of this research is the evaluation of the profile of peptides isolated from skim milk hydrolysates. The results showed a nutritional similarity of the isolated action of Aspergillus Oryzae and its combinations with papain, considering the peptide patterns produced, giving rise to 16% of di-...

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Bibliographic Details
Published inBritish food journal (1966) Vol. 107; no. 1; pp. 42 - 53
Main Authors Lopes, Daniella Cristine Fialho, Delvivo, Fernanda Meneghello, Silvestre, Marialice Pinto Coelho
Format Journal Article
LanguageEnglish
Published Bradford Emerald Group Publishing Limited 01.01.2005
Subjects
Amino acids
Collectors
Dietary restrictions
Enzymes
Fractionation
Milk
Nutrition education
Peptides
Proteins
Studies
Brazil
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Summary:The aim of this research is the evaluation of the profile of peptides isolated from skim milk hydrolysates. The results showed a nutritional similarity of the isolated action of Aspergillus Oryzae and its combinations with papain, considering the peptide patterns produced, giving rise to 16% of di- and tripetides. The application of this study relates to the possibility of using these hydrolysates for preparing high nutritional formulation for dietetic purposes. Protein hydrolysates have been used since 1940 for therapeutic purposes to maintain the nutritional state of patients with protein or amino acid dietary restrictions. Moreover, the interest in these preparations has increased during the last few decades due to the fact that enzymatic hydrolysis have been shown to be capable of improving the functional properties of proteins.
Bibliography:ObjectType-Article-2
SourceType-Scholarly Journals-1
ObjectType-Feature-1
content type line 23
ISSN:0007-070X
1758-4108
DOI:10.1108/00070700510573195