Manufacture of bioactive peptide-rich concentrates from Whey: Characterization of pilot process

Journal of Food Engineering

Volumn 110, Issue 4, 2012, Pages 547-552

  Tavares, Tânia G ^a,d   Amorim, Manuela ^a   Gomes, David ^b   Pintado, Manuela E ^a   Pereira, Carlos D ^b   Malcata, F Xavier ^c,d  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

^b INSTITUTO POLITÉCNICO DE COIMBRA   (Portugal)

^c UNIVERSITY INSTITUTE OF MAIA   (Portugal)

^d INSTITUTO DE TECNOLOGIA QUÍMICA E BIOLÓGICA   (Portugal)

Author keywords

Antihypertensive features; Novel peptide rich product; Process engineering; Whey upgrade

Indexed keywords

ELECTROPHORESIS; ENZYMES; FILTRATION; HYDROLYSIS; LIQUID CHROMATOGRAPHY; MANUFACTURE; PROCESS ENGINEERING; PROTEINS;

ANTIHYPERTENSIVE FEATURES; ECONOMICALLY VIABLE; FILTRATION TECHNIQUES; FUNCTIONAL INGREDIENT; HIGH ADDED VALUE PRODUCTS; NOVEL PEPTIDES; PROTEOLYTIC ENZYME; WHEY UPGRADE;

PEPTIDES;

EID: 84856993467     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.01.009     Document Type: Article

References (37)

1. Amidon, G.L., Lee, H.D., Absorption of peptide and peptidomimetic drugs. Annual Reviews of Pharmacology and Toxicology 34 (1994), 321–341.
2. Armstrong, J.M., McKenzie, H.A., Sawyer, W.H., On the fractionation of β-lactoglobulin and α-lactalbumin. Biochimica et Biophysica Acta 147 (1967), 60–72.
3. Atra, R., Vatai, G., Bekassy-Molnar, E., Balint, A., Investigation of ultra- and nanofiltration for utilization of whey protein and lactose. Journal of Food Engineering 67 (2005), 325–332.
4. Barros, R.M., Malcata, F.X., Modeling the kinetics of whey protein hydrolysis brought about by enzymes from Cynara cardunculus. Journal of Agricultural and Food Chemistry 50 (2002), 4347–4356.
5. Barros, R.M., Malcata, F.X., A kinetic model for hydrolysis of whey proteins by cardosin A extracted from Cynara cardunculus. Food Chemistry 88 (2004), 351–359.
6. Barros, R.M., Malcata, F.X., Molecular characterization of peptides released from β-lactoglobulin and α-lactalbumin via cardosins A and B. Journal of Dairy Science 89 (2006), 483–494.
7. Barros, R.M., Ferreira, C.A., Silva, S.V., Malcata, F.X., Quantitative studies on the enzymatic hydrolysis of milk proteins brought about by cardosins precipitated by ammonium sulfate. Enzyme and Microbial Technology 29 (2001), 541–547.
8. Brans, G., Schroën, C.G.P.H., van der Sman, R.G.M., Boom, R.M., Membrane fractionation of milk: state of the art and challenges. Journal of Membrane Science 243 (2004), 263–272.
9. Chatterton, D.E.W., Smithers, G., Roupas, P., Brodkorb, A., Bioactivity of β-lactoglobulin and α-lactalbumin—technological implications for processing. International Dairy Journal 16 (2006), 1229–1240.
10. Cheang, B., Zydney, A.L., Separation of α-lactalbumin and β-lactoglobulin using membrane ultrafiltration. Biotechnology and Bioengineering 83 (2003), 201–209.
11. Cheang, B., Zydney, A.L., A two-stage ultrafiltration process for fractionation of whey protein isolate. Journal of Membrane Science 231 (2004), 159–167.
12. Creamer, L.K., Sawyer, L., β-Lactoglobulin. Roginski, H., Fuquay, J.W., Fox, P.F., (eds.) Encyclopedia of Dairy Sciences, 2003, Academic Press, New York.
13. de Jongh, H.H., Groneveld, T., de Groot, J., Mild isolation procedure discloses new protein structural properties of β-lactoglobulin. Journal of Dairy Science 84 (2001), 562–571.
14. Díaz, O., Pereira, C.D., Cobos, A., Functional properties of ovine whey protein concentrates produced by membrane technology after clarification of cheese manufacture by-products. Food Hydrocolloids 18 (2004), 601–610.
15. Felipe, X., Law, A.J., Preparative-scale fractionation of bovine, caprine and ovine whey proteins by gel permeation chromatography. Journal of Dairy Research 64 (1997), 459–464.
16. Foegeding, E.A., Luck, P.J., Davis, J.P., Factors determining the physical properties of protein foams. Food Hydrocolloids 20 (2006), 284–292.
17. Guerra, A., Jonsson, G., Rasmussen, A., Nielsen, E.W., Edelsten, D., Low cross flow velocity microfiltration of skim milk for removal of bacterial spores. International Dairy Journal 7 (1997), 849–861.
18. Holt, C., Molecular basis of whey protein food functionalities. Australian Journal of Dairy Technology 55 (2000), 53–55.
19. Lamas, E.M., Barros, R.M., Balcão, V.M., Malcata, F.X., Hydrolysis of whey proteins by proteases extracted from Cynara cardunculus and immobilized onto highly activated supports. Enzyme and Microbial Technology 28 (2001), 642–652.
20. Macedo, A.C., Costa, M.L., Malcata, F.X., Changes in the microflora of Serra cheese: evolution throughout ripening time, lactation period and axial location. International Dairy Journal 6 (1996), 79–94.
21. Madureira, A.R., Pereira, C.I., Gomes, A.M.P., Pintado, M.E., Malcata, F.X., Bovine whey proteins—overview on their main biological properties. Food Research International 40 (2007), 1197–1211.
22. Madureira, A.R., Tavares, T., Gomes, A.M.P., Pintado, M.E., Malcata, F.X., Invited review: physiological properties of bioactive peptides obtained from whey proteins. Journal of Dairy Science 93 (2010), 437–455.
23. Mansouri, A., Haertle, T., Gerard, A., Gerard, H., Gueant, J.L., Retinol free and retinol complexed β-lactoglobulin binding sites in bovine germ cells. Biochimica et Biophysica Acta 1357 (1997), 107–114.
24. Mansouri, A., Gueant, J.L., Capiaumont, J., Pelosi, P., Nabet, P., Haertle, T., Plasma membrane receptor for β-lactoglobulin and retinol-binding protein in murine hybridomas. Biofactors 7 (1998), 287–298.
25. Monaco, H.L., Zanotti, G., Spadon, P., Bolognesi, M., Sawyer, L., Eliopoulos, E.E., Crystal structure of the trigonal form of bovine β-lactoglobulin and of its complex with retinol at 2.5 Å resolution. Journal of Molecular Biology 197 (1987), 695–706.
26. Muller, A., Daufin, G., Chaufer, B., Ultrafiltration modes of operation for the separation of α-lactalbumin from acid casein whey. Journal of Membrane Science 153 (1999), 9–21.
27. Outinen, M., Tossavainen, O., Tupasela, T., Koskela, P., Koskinen, H., Rantamaki, P., Syvaoja, E.-L., Antila, P., Kankare, V., Fractionation of proteins from whey with different pilot scale processes. Food Science and Technology 29 (1996), 411–417.
28. Papiz, M.Z., Sawyer, L., Eliopoulos, E.E., North, A.C., Findlay, J.B., Sivaprasadarao, R., Jones, T.A., Newcomer, M.E., Kraulis, P.J., The structure of β-lactoglobulin and its similarity to plasma retinol-binding protein. Nature 324 (1986), 383–385.
29. Peters, R.H., Economic aspects of cheese making as influenced by whey processing options. International Dairy Journal 15 (2005), 537–545.
30. Pihlanto-Leppälä A., Bioactive peptides derived from bovine whey proteins: opioid and ACE-inhibitory peptides. Trends in Food Science and Technology 11 (2001), 347–356.
31. Rektor, A., Vatai, G., Membrane filtration of Mozzarella whey. Desalination 162 (2004), 279–286.
32. Saboya, L.V., Maubois, J.L., Current developments of microfiltration technology, in the dairy industry. Le Lait 80 (2000), 541–553.
33. Sawyer, L., Kontopidis, G., The core lipocalin, bovine β-lactoglobulin. Biochimica et Biophysica Acta 1482 (2000), 136–148.
34. Smithers, G.W., Whey and whey proteins — from ‘gutter-to-gold’. International Dairy Journal 18 (2008), 695–704.
35. Tavares, T., Contreras, M.M., Amorim, M., Pintado, M., Recio, I., Malcata, F.X., Novel whey-derived peptides with inhibitory effect against angiotensin-converting enzyme: in vitro effect and stability to gastrointestinal enzymes. Peptides 32 (2011), 1013–1019.
36. Tolkach, A., Kulozik, U., Fractionation of whey proteins and caseinomacropeptide by means of enzymatic crosslinking and membrane separation techniques. Journal of Food Engineering 67 (2005), 13–20.
37. Zydney, A.L., Protein separations using membrane filtration: new opportunities for whey fractionation. International Dairy Journal 8 (1998), 243–250.