Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/326977
Type: Artigo
Title: Whey Protein Isolate Hydrolysates Obtained With Free And Immobilized Alcalase: Characterization And Detection Of Residual Allergens
Author: Pessato
Tassia B.; de Carvalho
Natalia C.; Tavano
Olga L.; Fernandes
Luis Gustavo R.; Zollner
Ricardo de L.; Netto
Flavia M.
Abstract: Protein antigenicity can be reduced by enzymatic hydrolysis, which can be performed either by free or immobilized enzyme. The immobilized enzyme is removed from the reaction medium and reused, while the free enzyme must be inactivated to stop the reaction, generally by heating. Here we have shown that hydrolysates produced with free or immobilized Alcalase on glyoxyl-agarose bead presented different physicochemical properties (hydrophilicity profile, molecular mass distribution, surface hydrophobicity) and different levels of residual milk allergens (alpha-lactalbumin and beta-lactoglobulin). Although, under the studied conditions, the hydrolysis with immobilized enzyme did not reduce the residual allergen levels as efficiently as the free enzyme, the results suggest potential applications of immobilized Alcalase for production of hypoallergenic hydrolysates. (C) 2016 Published by Elsevier Ltd.
Subject: Cow's Milk Allergy
Whey Proteins
Enzyme Immobilization
Hydrophobicity
Elisa
Editor: Elsevier Science BV
Amsterdam
Citation: Food Research International. Elsevier Science Bv, v. 83, p. 112 - 120, 2016.
Rights: fechado
Identifier DOI: 10.1016/j.foodres.2016.02.015
Address: http://www-sciencedirect-com.ez88.periodicos.capes.gov.br/science/article/pii/S0963996916300606?via%3Dihub
Date Issue: 2016
Appears in Collections:Unicamp - Artigos e Outros Documentos

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