Whey protein hydrolysis with microbial proteases: Determination of kinetic parameters and bioactive properties for different reaction conditions
Whey protein concentrate was enzymatically hydrolysed with the microbial proteases Alcalase® and Flavourzyme® under different experimental conditions. The effect of the reaction variables on the properties of the hydrolysates was evaluated. The pH had a significant effect both on the degree of hydro...
Gespeichert in:
| Veröffentlicht in: | International journal of dairy technology 2021-08, Vol.74 (3), p.489-504 |
|---|---|
| Hauptverfasser: | , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 504 |
|---|---|
| container_issue | 3 |
| container_start_page | 489 |
| container_title | International journal of dairy technology |
| container_volume | 74 |
| creator | Eberhardt, Agustina López, Emilse C Marino, Fernanda Mammarella, Enrique J Manzo, Ricardo M Sihufe, Guillermo A |
| description | Whey protein concentrate was enzymatically hydrolysed with the microbial proteases Alcalase® and Flavourzyme® under different experimental conditions. The effect of the reaction variables on the properties of the hydrolysates was evaluated. The pH had a significant effect both on the degree of hydrolysis and on the kinetic parameters. The initial substrate concentration and the enzyme/substrate (E/S) ratio had an influence both on the degree of hydrolysis and on the hydrophobicity index, but not on the bioactive properties of the hydrolysates. The products of hydrolysis obtained with Alcalase® presented the highest degree of hydrolysis, the lowest hydrophobicity index and the best bioactive properties.
Enzymatic hydrolysis is an important strategy for obtaining bioactive peptides and the reaction variables determine the properties of the hydrolysates. Thus, whey protein hydrolysates were obtained by evaluating various hydrolysis conditions and the most appropriate ones were selected to achieve a potentially functional ingredient. |
| doi_str_mv | 10.1111/1471-0307.12795 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_2552803673</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2552803673</sourcerecordid><originalsourceid>FETCH-LOGICAL-c3155-91f5ad352039bc93e167c90c297fd784114c7148a652a0ffa0c217b1af6a27b53</originalsourceid><addsrcrecordid>eNqFkM9PwyAUxxujiXN69kriuRuUUlZvZvPHkiVeZvRGKH1kzK5MYC79L_yTpdZ4lQsvvM_3PfJJkmuCJySeKck5STHFfEIyXrKTZPT3chprWuQpz_jbeXLh_RZjwmnJRsnX6wY6tHc2gGnRpqudbTpvPDqasEE7o5ytjGwGQnrwt2gBAdzOtDIY2yKr0btpIRiF9tLJXd_0SLY1qoyVKphP6MN7cMGAR9o6VButwUEbkIOeiFOUbWvTV_4yOdOy8XD1e4-Tl4f79fwpXT0_Lud3q1RRwlhaEs1kTVmGaVmpkgIpuCqxykquaz7LCckVJ_lMFiyTWGsZW4RXROpCZrxidJzcDHPj5z4O4IPY2oNr40qRMZbNMC04jdR0oKIH7x1osXdmJ10nCBa9dtFLFr1k8aM9JtiQOJoGuv9wsVysh9w3woiH4A</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2552803673</pqid></control><display><type>article</type><title>Whey protein hydrolysis with microbial proteases: Determination of kinetic parameters and bioactive properties for different reaction conditions</title><source>Wiley Online Library - AutoHoldings Journals</source><creator>Eberhardt, Agustina ; López, Emilse C ; Marino, Fernanda ; Mammarella, Enrique J ; Manzo, Ricardo M ; Sihufe, Guillermo A</creator><creatorcontrib>Eberhardt, Agustina ; López, Emilse C ; Marino, Fernanda ; Mammarella, Enrique J ; Manzo, Ricardo M ; Sihufe, Guillermo A</creatorcontrib><description>Whey protein concentrate was enzymatically hydrolysed with the microbial proteases Alcalase® and Flavourzyme® under different experimental conditions. The effect of the reaction variables on the properties of the hydrolysates was evaluated. The pH had a significant effect both on the degree of hydrolysis and on the kinetic parameters. The initial substrate concentration and the enzyme/substrate (E/S) ratio had an influence both on the degree of hydrolysis and on the hydrophobicity index, but not on the bioactive properties of the hydrolysates. The products of hydrolysis obtained with Alcalase® presented the highest degree of hydrolysis, the lowest hydrophobicity index and the best bioactive properties.
Enzymatic hydrolysis is an important strategy for obtaining bioactive peptides and the reaction variables determine the properties of the hydrolysates. Thus, whey protein hydrolysates were obtained by evaluating various hydrolysis conditions and the most appropriate ones were selected to achieve a potentially functional ingredient.</description><identifier>ISSN: 1364-727X</identifier><identifier>EISSN: 1471-0307</identifier><identifier>DOI: 10.1111/1471-0307.12795</identifier><language>eng</language><publisher>Oxford: Blackwell Publishing Ltd</publisher><subject>ACE inhibitory activity ; Alcalase ; Antioxidant activity ; Biological activity ; Flavourzyme ; Hydrolysates ; Hydrolysis ; Hydrophobicity ; Kinetic parameters ; Microorganisms ; Parameters ; Proteins ; Substrates ; Subtilisin ; Whey ; Whey protein ; Whey protein hydrolysates</subject><ispartof>International journal of dairy technology, 2021-08, Vol.74 (3), p.489-504</ispartof><rights>2021 Society of Dairy Technology</rights><rights>Copyright © 2021 Society of Dairy Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3155-91f5ad352039bc93e167c90c297fd784114c7148a652a0ffa0c217b1af6a27b53</citedby><cites>FETCH-LOGICAL-c3155-91f5ad352039bc93e167c90c297fd784114c7148a652a0ffa0c217b1af6a27b53</cites><orcidid>0000-0002-9361-361X</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2F1471-0307.12795$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2F1471-0307.12795$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids></links><search><creatorcontrib>Eberhardt, Agustina</creatorcontrib><creatorcontrib>López, Emilse C</creatorcontrib><creatorcontrib>Marino, Fernanda</creatorcontrib><creatorcontrib>Mammarella, Enrique J</creatorcontrib><creatorcontrib>Manzo, Ricardo M</creatorcontrib><creatorcontrib>Sihufe, Guillermo A</creatorcontrib><title>Whey protein hydrolysis with microbial proteases: Determination of kinetic parameters and bioactive properties for different reaction conditions</title><title>International journal of dairy technology</title><description>Whey protein concentrate was enzymatically hydrolysed with the microbial proteases Alcalase® and Flavourzyme® under different experimental conditions. The effect of the reaction variables on the properties of the hydrolysates was evaluated. The pH had a significant effect both on the degree of hydrolysis and on the kinetic parameters. The initial substrate concentration and the enzyme/substrate (E/S) ratio had an influence both on the degree of hydrolysis and on the hydrophobicity index, but not on the bioactive properties of the hydrolysates. The products of hydrolysis obtained with Alcalase® presented the highest degree of hydrolysis, the lowest hydrophobicity index and the best bioactive properties.
Enzymatic hydrolysis is an important strategy for obtaining bioactive peptides and the reaction variables determine the properties of the hydrolysates. Thus, whey protein hydrolysates were obtained by evaluating various hydrolysis conditions and the most appropriate ones were selected to achieve a potentially functional ingredient.</description><subject>ACE inhibitory activity</subject><subject>Alcalase</subject><subject>Antioxidant activity</subject><subject>Biological activity</subject><subject>Flavourzyme</subject><subject>Hydrolysates</subject><subject>Hydrolysis</subject><subject>Hydrophobicity</subject><subject>Kinetic parameters</subject><subject>Microorganisms</subject><subject>Parameters</subject><subject>Proteins</subject><subject>Substrates</subject><subject>Subtilisin</subject><subject>Whey</subject><subject>Whey protein</subject><subject>Whey protein hydrolysates</subject><issn>1364-727X</issn><issn>1471-0307</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><recordid>eNqFkM9PwyAUxxujiXN69kriuRuUUlZvZvPHkiVeZvRGKH1kzK5MYC79L_yTpdZ4lQsvvM_3PfJJkmuCJySeKck5STHFfEIyXrKTZPT3chprWuQpz_jbeXLh_RZjwmnJRsnX6wY6tHc2gGnRpqudbTpvPDqasEE7o5ytjGwGQnrwt2gBAdzOtDIY2yKr0btpIRiF9tLJXd_0SLY1qoyVKphP6MN7cMGAR9o6VButwUEbkIOeiFOUbWvTV_4yOdOy8XD1e4-Tl4f79fwpXT0_Lud3q1RRwlhaEs1kTVmGaVmpkgIpuCqxykquaz7LCckVJ_lMFiyTWGsZW4RXROpCZrxidJzcDHPj5z4O4IPY2oNr40qRMZbNMC04jdR0oKIH7x1osXdmJ10nCBa9dtFLFr1k8aM9JtiQOJoGuv9wsVysh9w3woiH4A</recordid><startdate>202108</startdate><enddate>202108</enddate><creator>Eberhardt, Agustina</creator><creator>López, Emilse C</creator><creator>Marino, Fernanda</creator><creator>Mammarella, Enrique J</creator><creator>Manzo, Ricardo M</creator><creator>Sihufe, Guillermo A</creator><general>Blackwell Publishing Ltd</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><orcidid>https://orcid.org/0000-0002-9361-361X</orcidid></search><sort><creationdate>202108</creationdate><title>Whey protein hydrolysis with microbial proteases: Determination of kinetic parameters and bioactive properties for different reaction conditions</title><author>Eberhardt, Agustina ; López, Emilse C ; Marino, Fernanda ; Mammarella, Enrique J ; Manzo, Ricardo M ; Sihufe, Guillermo A</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3155-91f5ad352039bc93e167c90c297fd784114c7148a652a0ffa0c217b1af6a27b53</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>ACE inhibitory activity</topic><topic>Alcalase</topic><topic>Antioxidant activity</topic><topic>Biological activity</topic><topic>Flavourzyme</topic><topic>Hydrolysates</topic><topic>Hydrolysis</topic><topic>Hydrophobicity</topic><topic>Kinetic parameters</topic><topic>Microorganisms</topic><topic>Parameters</topic><topic>Proteins</topic><topic>Substrates</topic><topic>Subtilisin</topic><topic>Whey</topic><topic>Whey protein</topic><topic>Whey protein hydrolysates</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Eberhardt, Agustina</creatorcontrib><creatorcontrib>López, Emilse C</creatorcontrib><creatorcontrib>Marino, Fernanda</creatorcontrib><creatorcontrib>Mammarella, Enrique J</creatorcontrib><creatorcontrib>Manzo, Ricardo M</creatorcontrib><creatorcontrib>Sihufe, Guillermo A</creatorcontrib><collection>CrossRef</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>International journal of dairy technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Eberhardt, Agustina</au><au>López, Emilse C</au><au>Marino, Fernanda</au><au>Mammarella, Enrique J</au><au>Manzo, Ricardo M</au><au>Sihufe, Guillermo A</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Whey protein hydrolysis with microbial proteases: Determination of kinetic parameters and bioactive properties for different reaction conditions</atitle><jtitle>International journal of dairy technology</jtitle><date>2021-08</date><risdate>2021</risdate><volume>74</volume><issue>3</issue><spage>489</spage><epage>504</epage><pages>489-504</pages><issn>1364-727X</issn><eissn>1471-0307</eissn><abstract>Whey protein concentrate was enzymatically hydrolysed with the microbial proteases Alcalase® and Flavourzyme® under different experimental conditions. The effect of the reaction variables on the properties of the hydrolysates was evaluated. The pH had a significant effect both on the degree of hydrolysis and on the kinetic parameters. The initial substrate concentration and the enzyme/substrate (E/S) ratio had an influence both on the degree of hydrolysis and on the hydrophobicity index, but not on the bioactive properties of the hydrolysates. The products of hydrolysis obtained with Alcalase® presented the highest degree of hydrolysis, the lowest hydrophobicity index and the best bioactive properties.
Enzymatic hydrolysis is an important strategy for obtaining bioactive peptides and the reaction variables determine the properties of the hydrolysates. Thus, whey protein hydrolysates were obtained by evaluating various hydrolysis conditions and the most appropriate ones were selected to achieve a potentially functional ingredient.</abstract><cop>Oxford</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/1471-0307.12795</doi><tpages>16</tpages><orcidid>https://orcid.org/0000-0002-9361-361X</orcidid></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 1364-727X |
| ispartof | International journal of dairy technology, 2021-08, Vol.74 (3), p.489-504 |
| issn | 1364-727X 1471-0307 |
| language | eng |
| recordid | cdi_proquest_journals_2552803673 |
| source | Wiley Online Library - AutoHoldings Journals |
| subjects | ACE inhibitory activity Alcalase Antioxidant activity Biological activity Flavourzyme Hydrolysates Hydrolysis Hydrophobicity Kinetic parameters Microorganisms Parameters Proteins Substrates Subtilisin Whey Whey protein Whey protein hydrolysates |
| title | Whey protein hydrolysis with microbial proteases: Determination of kinetic parameters and bioactive properties for different reaction conditions |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-01T10%3A18%3A14IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Whey%20protein%20hydrolysis%20with%20microbial%20proteases:%20Determination%20of%20kinetic%20parameters%20and%20bioactive%20properties%20for%20different%20reaction%20conditions&rft.jtitle=International%20journal%20of%20dairy%20technology&rft.au=Eberhardt,%20Agustina&rft.date=2021-08&rft.volume=74&rft.issue=3&rft.spage=489&rft.epage=504&rft.pages=489-504&rft.issn=1364-727X&rft.eissn=1471-0307&rft_id=info:doi/10.1111/1471-0307.12795&rft_dat=%3Cproquest_cross%3E2552803673%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2552803673&rft_id=info:pmid/&rfr_iscdi=true |