Action of protease from Aspergillus sojae and pancreatin in the hydrolysis of whey protein concentrate

Brazilian Journal of Food Research

Mariana Wanessa Santana de Souza¹  Harriman Aley Morais¹  Marialice Pinto Coelho Silvestre¹  Viviane Dias Medeiros Silva¹  Mauro Ramalho Silva¹ 

关键词: Frozen yogurt;    Honey;    Sensory evaluation;    Chemical composition.;   

DOI  :  

学科分类：解剖和生理学

来源: Universidade Tecnica Federal do Parana

【 摘 要 】

The preparation of hydrolysates from whey protein concentrate with high contents of di- and tripeptides and free amino acids, and reduced amount of large peptides, was the objective of this study. The actions of a protease from Aspergillus sojae and a pancreatin at six enzyme:substrate ratios, pH 7.0, at 50 °C for 5 h were evaluated. The size-exclusion-high performance liquid chromatography and the method of the Correct Fraction Area were used for the fractionation and quantification of peptides and free amino acids in the hydrolysates. It was observed that the type of enzyme and the enzyme: substrate ratio affected significantly the peptide profile of the hydrolysates. The chromatograms obtained by the action of two enzymes were different and varied according to the specificity or enzymatic activity. The best peptide profile was found for the hydrolysate obtained using pancreatin at an enzyme: substrate ratio of 8:100 that showed the smallest amount of large peptides (41.13%), and the greatest di- and tripeptide (6.46%) and free amino acid (8.22%) contents. DOI: http://dx.doi.org/10.14685/rebrapa.v3i1.69

【 授权许可】

Unknown