期刊
INTERNATIONAL DAIRY JOURNAL
卷 71, 期 -, 页码 24-34出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.idairyj.2017.02.007
关键词
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资金
- FAPESP [2015/26586-7]
- CAPES
- Fundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAPESP) [15/26586-7] Funding Source: FAPESP
Protein hydrolysis on a laboratory scale is commonly carried out under controlled pH conditions, while, in industry, it is conducted without pH control. The impact of pH, with or without control, substrate concentration (S-%) and enzyme-substrate ratios (E/S) on physicochemical and antigenic characteristics of whey protein hydrolysed with Alcalase were assessed. S-% and E/S affected the degree of hydrolysis; pH conditions resulted in hydrolysates with different physicochemical characteristics and concentrations of beta-lactoglobulin and alpha-lactalbumin. Although pH plays a crucial role in the hydrolysate characteristics due to its influence on the enzyme cleavage pattern, the responses of anti-beta-lactoglobulin, anti-alpha-lactalbumin IgE and IgG to hydrolysates were similar and independent of pH control. In the absence of control, pH increased response to anti-BSA antibodies. Overall, hydrolysis with Alcalase resulted in different peptide compositions, presenting possibly different bioactivities, but the cleavage of beta-lactoglobulin and alpha-lactalbumin epitopes did not change. (C) 2017 Elsevier Ltd. All rights reserved.
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