Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/343203
Type: Artigo
Title: Avaliação do potencial antioxidante de proteínas do soro de leite concentradas por ultrafiltração e hidrolisadas por diferentes proteases comerciais
Title Alternative: Evaluation of the antioxidant potential of whey protein concentrated by ultrafiltration and hydrolyzed by different commercial proteases
Author: de Souza, R.S.C.
Tonon, R.V.
Stephan, M.P.
Silva, C.M.
Penteado, A.L.
Cabral, L.M.C.
Kurozawa, L.E.
Abstract: O objetivo do trabalho foi avaliar as atividades antioxidante e antimicrobiana de hidrolisados proteicos de soro de leite obtidos por diferentes proteases (Alcalase e Flavourzyme) e sua mistura (proporção 50:50). Previamente à hidrólise enzimática, o soro de leite foi concentrado por ultrafiltração com membranas cerâmicas tubulares. A reação enzimática foi realizada de acordo com o método pH-stat, sendo coletadas alíquotas com diferentes graus de hidrólise ( GH), ao longo de cada hidrólise proteica. Os hidrolisados foram analisados quanto a estimativa do teor de peptídeos, atividade antioxidante pelos métodos de captura do radical livre ABTS+ e do radical peroxila (Oxygen radical antioxidant capacity - ORAC), eletroforese e atividade antimicrobiana. Os máximos GH alcançados foram 15%, 52% e 63%, para Flavourzyme, mistura das enzimas e Alcalase, respectivamente. A atividade antioxidante aumentou com o GH. Os hidrolisados proteicos obtidos pela Alcalase apresentaram maiores atividades antioxidantes que os outros hidrolisados. Entretanto, nenhum hidrolisado proteico apresentou atividade antimicrobiana contra as cepas de Salmonella choleraesuis subsp. Enteritidis (ATCC 13076) e Listeria monocytogenes (ATCC 9117)
metadata.dc.description.abstractalternative: The objective of this work was to evaluate the antioxidant and antimicrobial activities of whey protein hydrolysates obtained using different commercial proteases (Alcalase and Flavourzyme) as well as their blend (50:50 ratio). Prior to the enzymatic hydrolysis, the whey was concentrated by ultrafiltration using tubular ceramic membranes. The enzymatic reaction was carried out according to the pH-stat method, in which aliquots were collected with different degrees of hydrolysis (DH) during the protein hydrolysis. The protein hydrolysates were evaluated with respect to the estimated peptides content, antioxidant activity by capture of free radical ABTS+ and the peroxyl radical (Oxygen radical antioxidant capacity - ORAC) methods, electrophoresis and antimicrobial activity. The maximum DH values reached were: 15%, 52% and 63% for Flavourzyme, the blend of enzymes and Alcalase, respectively. The antioxidant activity increased with the DH. The protein hydrolysates obtained using Alcalase presented higher antioxidant activities than the other samples. However, no samples presented antimicrobial activity against Salmonella choleraesuis subsp. Enteritidis (ATCC 13076) or Listeria monocytogenes (ATCC 9117)
Subject: Peptídeos
Country: Brasil
Editor: Instituto de Tecnologia de Alimentos
Rights: Aberto
Identifier DOI: 10.1590/1981-6723.02118
Address: https://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232019000100407
Date Issue: 2019
Appears in Collections:FEA - Artigos e Outros Documentos

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