Artículo
Whey protein hydrolysis with microbial proteases: Determination of kinetic parameters and bioactive properties for different reaction conditions
Eberhardt, Agustina
; López, Emilse Camila
; Marino, Fernanda
; Mammarella, Enrique José
; Manzo, Ricardo Martín
; Sihufe, Guillermo Adrian
Fecha de publicación:
07/2021
Editorial:
Wiley Blackwell Publishing, Inc
Revista:
International Journal Of Dairy Technology
ISSN:
1364-727X
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
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.
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Articulos(INTEC)
Articulos de INST.DE DES.TECNOL.PARA LA IND.QUIMICA (I)
Articulos de INST.DE DES.TECNOL.PARA LA IND.QUIMICA (I)
Citación
Eberhardt, Agustina; López, Emilse Camila; Marino, Fernanda; Mammarella, Enrique José; Manzo, Ricardo Martín; et al.; Whey protein hydrolysis with microbial proteases: Determination of kinetic parameters and bioactive properties for different reaction conditions; Wiley Blackwell Publishing, Inc; International Journal Of Dairy Technology; 74; 3; 7-2021; 489-504
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