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
Main Authors	Silvestre, Marialice P. C., da Silva, Maitê C., de Souza, Mariana W. S., Silva, Viviane D. M., de Aguiar, Marcos J. B., Silva, Mauro R.
Format	Journal Article
Language	English
Published	Oxford Blackwell Publishing Ltd 01.03.2013 Wiley-Blackwell Wiley Subscription Services, Inc
Subjects	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 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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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).
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.
Author_xml	– sequence: 1 givenname: Marialice P. C. surname: Silvestre fullname: Silvestre, Marialice P. C. email: malice@ufmg.br organization: Universidade Federal de Minas Gerais (UFMG), Av. Antônio Carlos, 6627, Belo Horizonte, Minas Gerais, Brazil – sequence: 2 givenname: Maitê C. surname: da Silva fullname: da Silva, Maitê C. organization: Universidade Federal de Minas Gerais (UFMG), Av. Antônio Carlos, 6627, Minas Gerais, Belo Horizonte, Brazil – sequence: 3 givenname: Mariana W. S. surname: de Souza fullname: de Souza, Mariana W. S. organization: EDETEC Indústria Alimentícia S/A, Av. José Cândido da Silveira, 2100 sala 24, Minas Gerais, Belo Horizonte, Brazil – sequence: 4 givenname: Viviane D. M. surname: Silva fullname: Silva, Viviane D. M. organization: EDETEC Indústria Alimentícia S/A, Av. José Cândido da Silveira, 2100 sala 24, Minas Gerais, Belo Horizonte, Brazil – sequence: 5 givenname: Marcos J. B. surname: de Aguiar fullname: de Aguiar, Marcos J. B. organization: Universidade Federal de Minas Gerais (UFMG), Av. Antônio Carlos, 6627, Minas Gerais, Belo Horizonte, Brazil – sequence: 6 givenname: Mauro R. surname: Silva fullname: Silva, Mauro R. organization: EDETEC Indústria Alimentícia S/A, Av. José Cândido da Silveira, 2100 sala 24, Minas Gerais, Belo Horizonte, Brazil
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Snippet	Summary 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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