Effect of some hydrolytic parameters in the action of subtilisin and pancreatin on whey protein concentrate

International Journal of Food Engineering

Volumn 9, Issue 1, 2013, Pages 55-66

  Silvestre, Marialice P C ^a   Afonso, Wendel O ^b   Lopes Jr , Carlos O ^b   Silva, Viviane D M ^b   Souza, Mariana W S ^b   Silva, Mauro R ^b  

^a FEDERAL UNIVERSITY OF MINAS GERAIS   (Brazil)

^b EDETEC Industria Alimenticia S/A   (Brazil)

Author keywords

Interfering factors; Peptide profile; Protein hydrolysates; WPC

Indexed keywords

FREE AMINO ACIDS; INTERFERING FACTORS; NUMBER OF SAMPLES; NUTRITIONAL QUALITIES; PEPTIDE PROFILE; PROTEIN HYDROLYSATE; WHEY PROTEIN CONCENTRATE; WPC;

AMINO ACIDS; ENZYMES; HYDROLYSIS; SIZE EXCLUSION CHROMATOGRAPHY;

PEPTIDES;

EID: 84882411449     PISSN: 21945764     EISSN: 15563758     Source Type: Journal    
DOI: 10.1515/ijfe-2012-0158     Document Type: Article

References (65)

1. Frenhani PB, Burini RB. Mecanismos de absorção de aminoácidos e oligpeptídeos. Arq Gastroenterol 1999;36:227-37.
2. Hinsberger A, Sandhu BK. Digestion and absorption. Curr Paediatr 2004;14:605-11.
3. Loosen PC, Bresspollier PR, Julieen AR, Pejoan CH, Verneuil B. Procede pour preparer um hydrolysat enzymatique. Tessenderlo Cheemie n. v. [BE/BE]; Stations straat, B-3980 Tessenderlo (BE). A23J3/34, C12P21/06 C12S3/14, C07K15/00//A61K37/18, A23J3/04, 3/14. FR-PCT/BE91/00001, W091/10369.1991.
4. Chataud J, Desreumeux S, Cartwright T. Procédé de fabrication d'un hydrolysat enzymatique de protéines riche en di-et tri-peptides, utilisable notamment en nutrition artificielle et en dietétique. Laboratório Roger Bellon, Neuilly-sur-Seine-FR. A23J3/00. FR87402837.6, 0.274946A1, 1988.
5. González-Tello P, Camacho F, Jurado E, Páez MP, Guadix EM. Enzymatic hydrolysis of whey proteins. II. Molecular-weight range. Biotechnol Bioeng 1994;44:529-32.
6. Lopez-Bajonero LJ, Lara-Calderon P, Galvez-Mariscal A, Velasquez-Arellano A, Lopez-Munguia A. Enzymatic production of a low-phenylalanine product from skim milk powder and caseinate. J Food Sci 1991;56:938-42.
7. Outinen MT, Tossavainen O, Harju M, Linko P. Method for removing phenylalanine from proteinaceous compositions, a product so obtained and use there of Valio Oy, Helsink, Finland, Patents US 5547687, A23J3/34B4; A23J3/34C; A23L1/015E2; A61K38/01B; A61K38/01D6, 1996.
8. Shimamura S, Tamura Y, Miyakawa H, Saito H, Kawaguchi Y, Isomura N, et al. Peptide mixture and products thereof. Morinaga Milk Industry Co., Ltd., Tokio, Japan, Patents US 5952193, A23C 21/02; A23C 21/04; A23C 21/06; A61K 38/01, 1999.
9. Nicolau ES, Squilassi KMBS, Cotta MC, Mesquita AJ, Mira G. Whey: importance and nutritional characteristics. 2005. Available from: http://www.umc.br/pesquisa/nucleos- pesquisa/biotecnologia/pesquisadores/e- esposito.html. Accessed October 8th 2010.
10. Silva MR. Obtenção de hidrolisados enzimáticos do concen-trado protéico de soro de leite com alto teor de oligopeptídeos e elevada atividade inibitória sobre a enzima conversora de angiotensina, utilizando a pancreatina e a papaína. Master's degree dissertation. Belo Horizonte: Universidade Federal de Minas Gerais, 2010.
11. Brans G, Schröen CGPH, Van der Sman RGM, Boom RM. Membrane fractionation of milk: state of the art and challenges. J Membr Sci 2004;243:263-72.
12. Ottesen M, Svendsen I. The subtilisins. In: Perlmann GE, Lorand L, editors. Proteolytic enzymes-methods in enzymology. New York: Academic Press;1970:199-215.
13. Reed G. Enzymes in food processing. 2 ed. London: Academic Press, 1975.
14. Rao MB, Tanksale AM, Ghatge MS, Deshpande VV. Molecular and biotechnological aspects of microbial proteases. Microbiol Mol Biol Rev 1998;62:597-635.
15. Beynon RJ, Bond JS. Proteolytic enzymes: a practical approach. New York: Oxford University Press, 1989:278.
16. Perea A, Ugalde U, Rodriguez I, Serrat JL. Preparation and characterization of whey protein hydrolysates: applications in industrial whey bioconversion processes. Enzyme Microbiol Technol 1993;15:418-23.
17. Park YK. In: Lima UA, Aquarone E, Borzani W, Schmidell W, editors. Biotecnologia industrial. Vol. 1. São Paulo: Edgard Blugher, 2001:363-71.
18. Adler-Nissen JL. Procesamiento enzimatico de las proteínas alimenticias. Aliment 1981;6:29-33.
19. Chobert JM, Sitohy MZ, Whitaker JR. Solubility and emulsifying properties of caseins modified enzymatically by Staphylococcus aureus V8 protease. J Agric Food Chem 1988a;36:220-4.
20. Chobert JM, Bertrand-Hard C, Nicolas MG. Solubility and emulsifying properties caseins and whey proteins modified enzymatically by trypsin. J Agric Food Chem 1988;36:883-92.
21. Silvestre MPC, Hamon M, Yvon M. Analyses of protein hydrolysates. 1. Use of poly (2-hydroxyethyl-aspartamide)-silica column in size-exclusion chromatography for the fracionation of casein hydrolysates. J Agric Food Chem 1994;42:2778-82.
22. Silvestre MPC, Hamon M, Yvon M. Analyses of protein hydro-lysates. 2. Characterization of casein hydrolysates by a rapid peptide quantification method. J Agric Food Chem 1994;42:2783-9.
23. Biasutti EAR, Lopes DCF, Souza MWS, Campos RBD, Segall SD, Silvestre MPC. Obtenção de hidrolisados do soro de leite com alto teor de oligopeptídeos utilizando-se subtilisina. Braz J Food Technol 2007;10:225-32.
24. Silva VDM, De Marco LM, Afonso WO, Lopes DCF, Januário JN, Aguiar MJB, et al. Preparation of low-phenylalanine whey hydrolysates, using papain and pancreatin immobilized on activated carbon and alumina. Am J Food Technol 2007;2:327-41.
25. Souza MWS, Biasutti EAR, Carreira RL, Afonso, Silva VDM, Silvestre MPC. Obtaining oligopeptides from whey: use of subtilisin and pancreatin. Am J Food Technol 2008;3:315-24.
26. Morato AF, Carreira RL, Junqueira RG, Silvestre MPC. Optimization of casein hydrolysis for obtaining high contents of small peptides: use of subtilisin and trypsin. J Food Compos Anal 2000;13:843-57.
27. Morais HA, Barbosa CMS, Lopes DCF, Oliveira MC, Silvestre MPC. Caracterização do perfil peptídico e de aminoácidos em hidrolisados de casein. Arch Latinoam Nutr 2002;52:77-83.
28. Barbosa CMS, Morais HA, Delvivo FM, Mansur HS, Oliveira MC, Silvestre MPC. Papain hydrolysates of casein: molecular weight profile and encapsulation in lipospheres. J Sci Food Agric 2004;84:1891-900.
29. Carreira RL, De Marco LM, Dias DR, Morais HA, Silvestre MPC. Analysis of peptide profiles of casein hydrolysates prepared with pepsin, trypsin and subtilisin. Acta Farm Bonaer 2004;23:17-25.
30. Lopes DCF, Delvivo FM, Silvestre MPC. Hydrolysates of skim milk powder: peptide profiles for dietetic purposes. Br Food J 2005;107:42-53.
31. Soares RDL, Capobiango M, Biasutti EAR, Silvestre MPC. Enzyme catalyzed production of oligopeptides from skim milk. Food Biotechnol 2007;21:45-56.
32. Lopes DCF, Bizzotto CS, Carreira RL, Afonso WO, Lopes Jr, CO, Silvestre MPC. Removal of phenylalanine from protein hydro-lysates prepared with rice. J Food Technol 2008;6:57-65.
33. Afonso WO, Biasutti EAR, Geraldi LM, Silva VDM, Capobiango M, Silvestre MPC. Emprego da hidrólise enzimática utilizando subtilisina para elevar o valor nutricional do soro de leite. Nutrire 2009;34:97-114.
34. Carreira RL, Silva VDM, Lima LG, Morais HA, Silvestre MPC. Perfil peptídico de hidrolisados proteicos da farinha de trigo. Pesq Agropec Trop 2011;41:481-9.
35. AOAC (Association of Official Agricultural Chemists). Official methods of analysis of AOAC international. 16th ed. Arlington: AOAC International, 1995.
36. Nielsen SS. Food analysis. Gaithersburg: Aspen Publisher, 1998.
37. Pimentel-Gomes F. Curso de estatística experimental. 14 ed. Piracicaba: Nobel, 2000.
38. Sammel LM, Claus Jr. Whey protein concentrates effects on pink color development in a cooked ground turkey breast model system. Meat Sci 2003; 65:1293-9.
39. Mortenson MA, Vickers ZM, Reineccius GA. Flavor of whey protein concentrates and isolates. Int Dairy J 2008;18:649-57.
40. Morais HA, De Marco LM, Oliveira MC, Silvestre MPC. Casein hydrolysates using papain: peptide profile and encapsulation in liposomes. Acta Aliment 2005;34:59-69.
41. Silva MC, Silva VDM, Lana AMQ, Silvestre MPC. Grau de hidrólise e perfil peptídico de hidrolisados enzimáticos do concentrado protéico de soro de leite. Aliment Nutr 2009;20:395-402.
42. Amiot J, Brisson GJ. Continuous automatic nitrogen determination for gel chromatography of protein enzymatic hydrolysates. J Chromatogr 1980;193:496-9.
43. Vallejo-Cordoba B, Nakai S, Powrie WD, Beveridge T. Protein hydrolysates for reducing water activity in meat products. J Food Sci 1986;51:1156-61.
44. Deeslie WD, Cheryan M. Functional properties of soy protein hydrolysates from a continuous ultrafiltration reactor. J Agric Food Chem 1988;36:26-31.
45. Lemieux L, Amiot J. Application of reversed-phase high-performance liquid chromatography to separation of peptides from phosphorylated and dephosphorylated casein hydrolysates. J Chomatogr A 1989;473:189-206.
46. Adachi S, Kimura Y, Murakami K, Matsuno R, Yokogoshi H. Separation of peptide groups with definite characteristics from enzymatic protein hydrolysate. Agric Biol Chem 1991;55:925-32.
47. Armstead IP, Ling Jr. Chromatographic separation of mixed peptides from amino acids in biological digests with volatile buffers. J Chromatogr 1991;586:259-63.
48. Lemieux L, Piot JM, Guillochon D, Amiot J. Study of the efficiency of a mobile phase used in size-exclusion HPLC for the separation of peptides from a casein hydrolysate according to their hydrodynamic volume. Chromatography 1991;32:499-504.
49. Schmidt DG, Poll JK. Enzymatic hydrolysis of α-lactalbumin and β-lactoglobulin in buffer solutions by proteolytic enzymes. Neth Milk Dairy J 1991;45:225-40.
50. Aubry AF, Caude M, Rosset R. Separation and identification of dipeptides in an hydrolyzed brain extract. Chromatography 1992;33:533-8.
51. Visser S, Slagen CJ, Robben AJPM. Determination of molecular mass distributions of whey protein hydrolysates by high-performance size-exclusion chromatography. J Chromatogr A 1992;599:205-9.
52. Parrado J, Millan F, Hernandez-Pinzón I, Bautista J, Machado A. Characterization of enzymatic sunflower protein hydrolysates. J Agric Food Chem 1993;41:1821-5.
53. Kopaciewicz W, Regnier FE. Nonideal size-exclusion chromatography of proteins: effects of pH at low ionic strength. Anal Biochem 1982;126:8-16.
54. Golovchenko N, Kataeva IA, Akimenko VK. Analysis of pH-dependent protein interactions with gel filtration medium. J Chromatogr 1992;591:121-8.
55. Kammoun R, Bejar S, Ellouz R. Protein size distribution and inhibitory effect of wheat hydrolysates on Neutrases. Bioresour Technol 2003;90:249-54.
56. Akiyama H, Sakata K, Yoshika Y, Murata Y, Ishihara Y, Teshima R, et al. Profile analysis and immunoglobulin E reactivity of wheat protein hydrolysates. Int Arch Allergy Immunol 2006;140:36-42.
57. Kong X, Zhou H, Qian H. Enzymatic hydrolysis of wheat gluten by proteases and properties of the resulting hydrolysates. Food Chem 2007;102:759-63.
58. Peng X, Xiong YL, Kong B. Antioxidant activity of peptide fractions from whey protein hydrolysates as measured by electron spin resonance. Food Chem 2009;113: 196-201.
59. Li-Jun L, Chuan-He Z, Zheng Z. Analyzing molecular weight distribution on whey protein hydrolysates. Food Bioprod Process 2008;86:1-6.
60. Su R, He Z, Qi W. Pancreatic hydrolysis of bovine casein: changes in the aggregate size and molecular weight distribution. Food Chem 2008;107:151-7.
61. Saint-Sauveur D, Gauthier SF, Boutin Y, Montoni A. Immunomodulating properties of a whey protein isolate, its enzymatic digest and peptide fractions. Int Dairy J 2008;18:260-70.
62. Contreras MM, Hernández-Ledesma B, Amigo L, Martín- Álvarez PJ, Recio I. Production of antioxidant hydrolysates from a whey protein concentrate with thermolysin: optimization by response surface methodology. Food Sci Technol 2010;44:9-15.
63. Pouliot Y, Guy MM, Tremblay M, Gaonach AC, Ting BPCP, Gauthier SF, et al. Isolation and characterization of an aggregating peptide from a tryptic hydrolysate of whey proteins. J Agric Food Chem 2009;57:3760-4.
64. Delvivo FM, Silva VDM, Morais HA, Figueiredo AFS, Aguiar MJB, Silvestre MPC. Desenvolvimento de formulação dietética para fenilcetonúricos à base de hidrolisados de soro de leite. Rev Bras Nutr Clín 2005;20:117-26.
65. Biasutti EAR, Afonso WO, Lopes Jr CO, Coelho JV, Silva VDM, Silvestre MPC. Ação da pancreatina na obtenção de hidrolisados protéicos de soro de leite com elevado teor de oligopeptídeos. Braz J Pharm Sci 2008;44:51-60.