Physicochemical properties and biological activities of ovine caseinate hydrolysates

Dairy Science and Technology

Volumn 92, Issue 4, 2012, Pages 335-351

  Daroit, Daniel J ^a,b   Corrêa, Ana Paula F ^a   Canales, Manuel Mancilla ^c   Coelho, Julise G ^a   Hidalgo, María E ^c   Tichota, Deise M ^a   Risso, Patricia H ^c,d   Brandelli, Adriano ^a  

^a FEDERAL UNIVERSITY OF RIO GRANDE DO SUL   (Brazil)

^b UNIVERSIDADE FEDERAL DA FRONTEIRA SUL   (Brazil)

^c UNIVERSIDAD NACIONAL DE ROSARIO   (Argentina)

^d INSTITUTO DE FÍSICA ROSARIO   (Argentina)

Author keywords

Acid aggregation; Bioactive peptides; Gelation; Ovine caseinate; Protein hydrolysates

Indexed keywords

ANTIOXIDANTS; BACTERIOLOGY; ESCHERICHIA COLI; FOOD PRODUCTS; GELATION; HYDROPHOBICITY; PEPTIDES; PROTEOLYSIS; SALMONELLA;

ANTI-MICROBIAL ACTIVITY; ANTIOXIDANT PROPERTIES; BIOACTIVE PEPTIDES; CASEINATE; LISTERIA MONOCYTOGENES; PHYSICOCHEMICAL FEATURES; PHYSICOCHEMICAL PROPERTY; PROTEIN HYDROLYSATE;

ENZYMATIC HYDROLYSIS;

BACILLUS SP.; CORYNEBACTERIUM; ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; OVIS; SALMONELLA ENTERITIDIS;

EID: 84867161639     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1007/s13594-012-0068-3     Document Type: Article

References (39)

1. Adler-Nissen J (1979) Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid. J Agric Food Chem 27:1256-1262
2. Alvarez EM, Risso PH, Gatti CA, Burgos M, Sala VSS (2007) Calcium-induced aggregation of bovine caseins: effect of phosphate and citrate. Colloid Polym Sci 285:507-514 (Pubitemid 46196043)
3. Barrett AH, Peleg M (1995) Applications of fractal analysis to food structure. LWT Food Sci Technol 28:553-563
4. Belyakova LE, Antipova AS, Semenova MG, Dickinson E, Matia Merino L, Tsapkina EN (2003) Effect of sucrose on molecular and interaction parameters of sodium caseinate in aqueous solution: relationship to protein gelation. Colloid Surf B 31:31-46 (Pubitemid 36993886)
5. Braga ALM, Menossi M, Cunha RL (2006) The effect of the glucono-δ-lactone/caseinate ratio on sodium caseinate gelation. Int Dairy J 16:389-398 (Pubitemid 43098712)
6. Brasil AM, Farias TL, Carvalho MG, Koylu UO (2001) Numerical characterization of the morphology of aggregated particles. J Aerosol Sci 32:489-508 (Pubitemid 32118236)
7. Camerini-Otero RD, Day LA (1978) The wavelength dependence of the turbidity of solutions of macromolecules. Biopolymers 17:2241-2249 (Pubitemid 9015233)
8. Corrêa APF, Daroit DJ, Coelho JG, Meira SMM, Lopes FC, Segalin J, Risso PH, Brandelli A (2011) Antioxidant, antihypertensive and antimicrobial properties of ovine milk caseinate hydrolyzed with a microbial protease. J Sci Food Agric 91:2247-2254
9. Daroit DJ, Corrêa APF, Segalin J, Brandelli A (2010) Characterization of a keratinolytic protease produced by the feather-degrading Amazonian bacterium Bacillus sp. P45. Biocatal Biotransform 28:370-379
10. Farrell HM, Cooke PH, King G, Hoagland PD, Groves ML, Kumosinski TF, Chu B (1996) Particle sizes of casein submicelles and purified κ-casein. In: Parris N, Kato A, Creamer LK, Pearce J (eds) Macromolecular interactions in food technology. American Chemical Society, Washington, p 61
11. Gómez-Ruiz JA, López-Expósito I, Pihlanto A, Ramos M, Recio I (2008) Antioxidant activity of ovine casein hydrolysates: identification of active peptides by HPLC-MS/MS. Eur Food Res Technol 227:1061-1067
12. Haskard CA, Li-Chan ECY (1998) Hydrophobicity of bovine serum albumin and ovalbumin determined using uncharged (PRODAN) and anionic (ANS-) fluorescent probes. J Agric Food Chem 46:2671-2677 (Pubitemid 128488354)
13. Hidalgo ME, Canales MAM, Nespolo CR, Reggiardo AD, Alvarez EM, Wagner JR, Risso PH (2011) Comparative study of bovine and ovine caseinate aggregation processes: calcium-induced aggregation and acid aggregation. In: Stein DA (ed) Protein Aggregation. Nova Publishers, New York, pp 199-222
14. Jiang J, Chen S, Ren F, Luo Z, Zeng SS (2007) Yak milk casein as a functional ingredient: preparation and identification of angiotensin-I- converting enzyme inhibitory peptides. J Dairy Res 74:18-25
15. Jullien R, Botet R (1987) Aggregation and fractal aggregates. World Scientific Publishing, Singapore
16. Kelly SM, Jess TJ, Price NC (2005) How to study proteins by circular dichroism. Biochim Biophys Acta 1751:119-139 (Pubitemid 41112231)
17. Kuaye Y (1994) An ultraviolet spectrophotometric method to determine milk protein content in alkaline medium. Food Chem 49:207-211
18. s2 - casein. Int Dairy J 16:1072-1080
19. Mandal S, Mallick N, Mitra A (2009) Salicylic acid-induced resistance to Fusarium oxysporum f. sp. lycopersici in tomato. Plant Physiol Biochem 47:642-649
20. Meakin P (1983) Diffusion-controlled cluster formation in 2-6-dimensional space. Phys Rev A 27:1495-1507
21. Minervini F, Algaron F, Rizzello CG, Fox PF, Monnet V, Gobbetti M (2003) Angiotensin I-convertingenzyme-inhibitory and antibacterial peptides from Lactobacillus helveticus PR4 proteinase-hydrolyzed caseins of milk from six species. Appl Environ Microbiol 69:5297-5305 (Pubitemid 37150754)
22. Moatsou G, Samolada M, Katsabeki A, Anifantakis E (2004) Casein fraction of ovine milk from indigenous Greek breeds. Lait 84:285-296 (Pubitemid 38732373)
23. Mor-Mur M, Yuste J (2010) Emerging bacterial pathogens in meat and poultry: an overview. Food Bioprocess Technol 3:24-35
24. Motta AS, Brandelli A (2002) Characterization of an antibacterial peptide produced by Brevibacterium linens. J Appl Microbiol 92:63-70 (Pubitemid 34205948)
25. Nespolo CR, Reggiardo AD, Canales MM, Wagner JR, Alvarez EM, Brandelli A, Risso PH (2010) Effect of calcium on ovine caseinate functional properties. J Chem Eng Data 55:4624-4631
26. Nishinari K, Zhang H, Ikeda S (2000) Hydrocolloid gels of polysaccharides and proteins. Curr Opin Colloid Interface Sci 5:195-201
27. Park YW, Juárez M, Ramos M, Haenlein GFW (2007) Physico-chemical characteristics of goat and sheep milk. Small Ruminant Res 68:88-113 (Pubitemid 46210245)
28. Phelan M, Aherne A, Fitz Gerald RJ, O'Brien NM (2009) Casein-derived bioactive peptides: biological effects, industrial uses, safety aspects and regulatory status. Int Dairy J 19:643-654
29. Pitkowski A, Durand D, Nicolai TJ (2008) Structure and dynamical mechanical properties of suspensions of sodium caseinate. J Colloid Interface Sci 326:96-102
30. Rabiey L, Britten M (2009) Effect of whey protein enzymatic hydrolysis on the rheological properties of acid-induced gels. Food Hydrocolloid 23:2302-2308
31. Rao MB, Tanksale AM, Ghatge MS, Deshpande VV (1998) Molecular and biotechnological aspects of microbial proteases. Microbiol Mol Biol Rev 62:597-635 (Pubitemid 28415546)
32. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C (1999) Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biol Med 26:1231-1237 (Pubitemid 29262709)
33. Risso P, Relling V, Armesto M, Pires M, Gatti C (2007) Effect of size, proteic composition, and heat treatment on the colloidal stability of proteolyzed bovine casein micelles. Colloid Polym Sci 285:809-817 (Pubitemid 46534438)
34. Rossini K, Noreña CPZ, Cladera-Olivera F, Brandelli A (2009) Casein peptides with inhibitory activity on lipid oxidation in beef homogenates and mechanically deboned poultry meat. LWT-Food Sci Technol 42:862-867
35. Sarmadi BH, Ismail A (2010) Antioxidative peptides from food proteins: a review. Peptides 31:1949-1956
36. Sinha R, Radha C, Prakash J, Kaul P (2007) Whey protein hydrolysate: functional properties, nutritional quality and utilization in beverage formulation. Food Chem 101:1484-1491 (Pubitemid 44466234)
37. Snowdon AL (1990) A colour atlas of post-harvest diseases and disorders of fruits and vegetables: general introduction and fruits, vol 1. Wolfe Scientific, London
38. Srinivas S, Prakash V (2010) Bioactive peptides from bovine milk α-casein: isolation, characterization and multifunctional properties. Int J Pept Res Ther 16:7-15
39. Wang SL, Yen YH, Tsiao WJ, Chang WT, Wang CL (2002) Production of antimicrobial compounds by Monascus purpureus CCRC31499 using shrimp and crab shell powder as a carbon source. Enzyme Microb Technol 31:337-344