Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/338659
Full metadata record
DC FieldValueLanguage
dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampCarvalho, Natália Caldeira de-
dc.contributor.authorunicampPessato, Tássia Batista-
dc.contributor.authorunicampNegrão, Fernanda-
dc.contributor.authorunicampEberlin, Marcos Nogueira-
dc.contributor.authorunicampBehrens, Jorge Herman-
dc.contributor.authorunicampZollner, Ricardo de Lima-
dc.contributor.authorunicampNetto, Flavia Maria-
dc.typeArtigopt_BR
dc.titlePhysicochemical changes and bitterness of whey protein hydrolysates after transglutaminase cross-linkingpt_BR
dc.contributor.authorCarvalho, Natalia Caldeira de-
dc.contributor.authorPessato, Tassia Batista-
dc.contributor.authorNegrao, Fernanda-
dc.contributor.authorEberlin, Marcos Nogueira-
dc.contributor.authorBehrens, Jorge Herman-
dc.contributor.authorZollner, Ricardo de Lima-
dc.contributor.authorNetto, Flavia Maria-
dc.subjectEspectrometria de massas por ionização e dessorção a laser assistida por matrizpt_BR
dc.subject.otherlanguageMatrix-assisted laser desorption-ionization mass spectrometrypt_BR
dc.description.abstractWhey protein hydrolysates are widely used in hypoallergenic formulas. The extensive hydrolysis required to reduce the protein antigenic potential frequently generates bitter-tasting peptides. This study investigates the effect of transglutaminase (TG) catalyzed cross-linking on physicochemical characteristics and bitter taste of whey protein hydrolysates. The chromatographic analysis showed a slight increase in the relative concentration of peptides (p < 0.05) with molecular mass of 1.4-3.5 kDa (SEC-HPLC) and changes in peak intensity and peptide hydrophilicity after TG-treatment (RP-HPLC). The MALDI-MS peptide fingerprinting presented changes in relative intensities and suppression of signals after TG-treatment, suggesting that cross-linking occurred, mainly in the m/z 1600-3000 range peptides. Changes in the spatial conformation of peptides after TG-treatment were evidenced by the intrinsic fluorescence of the samples. Despite the changes in the physicochemical characteristics of peptides, no differences (p > 0.05) in the intensity (6-7, on a scale up to 9) and duration (38 s) of the bitterness sensation were observed. Possibly, the presence of free glutamine and the significant amount of short peptides with no glutamine or lysine residue may have decreased the opportunities for cross-linking formation; therefore, the presence of bitter-tasting peptides was unchanged as a consequence of TG-treatmentpt_BR
dc.relation.ispartofFood science and technologypt_BR
dc.publisher.cityLondonpt_BR
dc.publisher.countryReino Unidopt_BR
dc.publisherElsevierpt_BR
dc.date.issued2019-
dc.date.monthofcirculationOct.pt_BR
dc.language.isoengpt_BR
dc.description.volume113pt_BR
dc.rightsFechadopt_BR
dc.sourceWOSpt_BR
dc.identifier.issn0023-6438pt_BR
dc.identifier.eissn1096-1127pt_BR
dc.identifier.doi10.1016/j.lwt.2019.108291pt_BR
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S0023643819306310pt_BR
dc.description.sponsorshipFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPpt_BR
dc.description.sponsorshipCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESpt_BR
dc.description.sponsordocumentnumberSem informaçãopt_BR
dc.description.sponsordocumentnumber2009/51580-1; 2015/26586-7pt_BR
dc.date.available2020-04-06T21:10:39Z-
dc.date.accessioned2020-04-06T21:10:39Z-
dc.description.provenanceSubmitted by Thais de Brito Barroso (tbrito@unicamp.br) on 2020-04-06T21:10:39Z No. of bitstreams: 0. Added 1 bitstream(s) on 2020-07-30T19:33:01Z : No. of bitstreams: 1 000479021400029.pdf: 1968696 bytes, checksum: b9a6b96a5452d2bbbec3de4fcc2a9f92 (MD5)en
dc.description.provenanceMade available in DSpace on 2020-04-06T21:10:39Z (GMT). No. of bitstreams: 0 Previous issue date: 2019en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/338659-
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentDepartamento de Química Orgânicapt_BR
dc.contributor.departmentDepartamento de Alimentos e Nutriçãopt_BR
dc.contributor.departmentDepartamento de Clínica Médicapt_BR
dc.contributor.departmentDepartamento de Alimentos e Nutriçãopt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Ciências Médicaspt_BR
dc.contributor.unidadeInstituto de Químicapt_BR
dc.subject.keywordAlcalasept_BR
dc.subject.keywordBitter peptidespt_BR
dc.subject.keywordUltrafiltrationpt_BR
dc.subject.keywordTGpt_BR
dc.identifier.source000479021400029pt_BR
dc.creator.orcidSem informaçãopt_BR
dc.creator.orcidSem informaçãopt_BR
dc.creator.orcid0000-0002-9839-6511pt_BR
dc.creator.orcid0000-0003-4868-0618pt_BR
dc.creator.orcid0000-0002-3952-1722pt_BR
dc.creator.orcid0000-0002-1639-2841pt_BR
dc.creator.orcid0000-0002-0289-6424pt_BR
dc.type.formArtigopt_BR
dc.identifier.articleid108291pt_BR
Appears in Collections:IQ - Artigos e Outros Documentos
FCM - Artigos e Outros Documentos
FEA - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
000479021400029.pdf1.92 MBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.