Hydrolysis degree, peptide profile and phenylalanine removal from whey protein concentrate hydrolysates obtained by various proteases
Summary The action of various proteases was tested for preparing whey protein concentrate (WPC) hydrolysates with high degree of hydrolysis (DH), appropriate peptide profiles and reduced phenylalanine (Phe) content. The peptide profile analysis included the fractionation of hydrolysates by size‐excl...
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Published in | International journal of food science & technology Vol. 48; no. 3; pp. 588 - 595 |
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Main Authors | , , , , , |
Format | Journal Article |
Language | English |
Published |
Oxford
Blackwell Publishing Ltd
01.03.2013
Wiley-Blackwell Wiley Subscription Services, Inc |
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Abstract | Summary
The action of various proteases was tested for preparing whey protein concentrate (WPC) hydrolysates with high degree of hydrolysis (DH), appropriate peptide profiles and reduced phenylalanine (Phe) content. The peptide profile analysis included the fractionation of hydrolysates by size‐exclusion HPLC. The rapid correct fraction area method was used to quantify the components of the chromatographic fractions. Activated carbon (AC) was used to remove Phe, and its efficiency was evaluated by measuring the amount of Phe by second‐derivative spectrophotometry. The results showed that the DH of WPC hydrolysates increased and that the protease from Aspergillus oryzae yielded the highest DH value. This protease also produced the best peptide profile, that is, the highest di‐ and tripeptide content (16.14%), the highest amounts of free amino acids (18.43%) and the lowest amount of large peptides (18.76%). The proteases from both A. oryzae and Bacillus subtilis produced the highest Phe removals (79.0 and 77.8%, respectively). |
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AbstractList | Summary
The action of various proteases was tested for preparing whey protein concentrate (WPC) hydrolysates with high degree of hydrolysis (DH), appropriate peptide profiles and reduced phenylalanine (Phe) content. The peptide profile analysis included the fractionation of hydrolysates by size‐exclusion HPLC. The rapid correct fraction area method was used to quantify the components of the chromatographic fractions. Activated carbon (AC) was used to remove Phe, and its efficiency was evaluated by measuring the amount of Phe by second‐derivative spectrophotometry. The results showed that the DH of WPC hydrolysates increased and that the protease from Aspergillus oryzae yielded the highest DH value. This protease also produced the best peptide profile, that is, the highest di‐ and tripeptide content (16.14%), the highest amounts of free amino acids (18.43%) and the lowest amount of large peptides (18.76%). The proteases from both A. oryzae and Bacillus subtilis produced the highest Phe removals (79.0 and 77.8%, respectively). Summary The action of various proteases was tested for preparing whey protein concentrate (WPC) hydrolysates with high degree of hydrolysis (DH), appropriate peptide profiles and reduced phenylalanine (Phe) content. The peptide profile analysis included the fractionation of hydrolysates by size-exclusion HPLC. The rapid correct fraction area method was used to quantify the components of the chromatographic fractions. Activated carbon (AC) was used to remove Phe, and its efficiency was evaluated by measuring the amount of Phe by second-derivative spectrophotometry. The results showed that the DH of WPC hydrolysates increased and that the protease from Aspergillus oryzae yielded the highest DH value. This protease also produced the best peptide profile, that is, the highest di- and tripeptide content (16.14%), the highest amounts of free amino acids (18.43%) and the lowest amount of large peptides (18.76%). The proteases from both A. oryzae and Bacillus subtilis produced the highest Phe removals (79.0 and 77.8%, respectively). [PUBLICATION ABSTRACT] The action of various proteases was tested for preparing whey protein concentrate (WPC) hydrolysates with high degree of hydrolysis (DH), appropriate peptide profiles and reduced phenylalanine (Phe) content. The peptide profile analysis included the fractionation of hydrolysates by size-exclusion HPLC. The rapid correct fraction area method was used to quantify the components of the chromatographic fractions. Activated carbon (AC) was used to remove Phe, and its efficiency was evaluated by measuring the amount of Phe by second-derivative spectrophotometry. The results showed that the DH of WPC hydrolysates increased and that the protease from Aspergillus oryzae yielded the highest DH value. This protease also produced the best peptide profile, that is, the highest di- and tripeptide content (16.14%), the highest amounts of free amino acids (18.43%) and the lowest amount of large peptides (18.76%). The proteases from both A. oryzae and Bacillus subtilis produced the highest Phe removals (79.0 and 77.8%, respectively). Summary The action of various proteases was tested for preparing whey protein concentrate ( WPC ) hydrolysates with high degree of hydrolysis ( DH ), appropriate peptide profiles and reduced phenylalanine ( P he) content. The peptide profile analysis included the fractionation of hydrolysates by size‐exclusion HPLC . The rapid correct fraction area method was used to quantify the components of the chromatographic fractions. Activated carbon ( AC ) was used to remove Phe, and its efficiency was evaluated by measuring the amount of Phe by second‐derivative spectrophotometry. The results showed that the DH of WPC hydrolysates increased and that the protease from A spergillus oryzae yielded the highest DH value. This protease also produced the best peptide profile, that is, the highest di‐ and tripeptide content (16.14%), the highest amounts of free amino acids (18.43%) and the lowest amount of large peptides (18.76%). The proteases from both A . oryzae and B acillus subtilis produced the highest Phe removals (79.0 and 77.8%, respectively). |
Author | Silva, Viviane D. M. de Aguiar, Marcos J. B. Silva, Mauro R. de Souza, Mariana W. S. Silvestre, Marialice P. C. da Silva, Maitê C. |
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Keywords | Enzymatic treatment Peptides Enzyme Size HPLC chromatography phenylalanine removal Profile whey protein concentrate Hydrolysis Peptidases Milk protein Hydrolysate Activated carbon protein hydrolysate Hydrolases Concentrate Whey protein size-exclusion HPLC |
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The action of various proteases was tested for preparing whey protein concentrate (WPC) hydrolysates with high degree of hydrolysis (DH), appropriate... Summary The action of various proteases was tested for preparing whey protein concentrate ( WPC ) hydrolysates with high degree of hydrolysis ( DH ),... Summary The action of various proteases was tested for preparing whey protein concentrate (WPC) hydrolysates with high degree of hydrolysis (DH), appropriate... The action of various proteases was tested for preparing whey protein concentrate (WPC) hydrolysates with high degree of hydrolysis (DH), appropriate peptide... |
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SubjectTerms | Activated carbon Amino acids Biological and medical sciences enzymatic treatment Food industries Food science Fundamental and applied biological sciences. Psychology Hydrolysates Hydrolysis Milk and cheese industries. Ice creams Peptides Phenylalanine phenylalanine removal Protease Proteases protein hydrolysate Proteins size-exclusion HPLC Wheat Whey whey protein concentrate |
Title | Hydrolysis degree, peptide profile and phenylalanine removal from whey protein concentrate hydrolysates obtained by various proteases |
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