Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/349980
Type: Artigo
Title: Comparison and synergistic effects of intact proteins and their hydrolysates on the functional properties and antioxidant activities in a simultaneous process of enzymatic hydrolysis
Author: Castro, Ruann Janser Soares de
Sato, Hélia Harumi
Abstract: Soy protein isolate (SPI), bovine whey protein (BWP) and egg white protein (EWP) were hydrolyzed with the Flavourzyme 500L® protease, and the interactions of these substrates and their mixtures on their functional properties and antioxidant activities were studied using a simplex centroid mixture design. Synergistic effects between the formulations containing binary or ternary mixtures were observed for several parameters, especially the DPPH radical-scavenging activity and emulsion activity index, which exhibited increases of up to 45.0 and 1200.0%, respectively, after enzymatic hydrolysis compared to the isolated substrates. The results suggest that the application of the statistical mixture designs in a simultaneous process of enzymatic hydrolysis using different protein sources is an attractive method for improving enzyme performance and identifying optimum formulations.
Subject: Hidrólise enzimática
Atividade antioxidante
Country: Reino Unido
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.fbp.2013.07.004
Address: https://www.sciencedirect.com/science/article/pii/S0960308513000692
Date Issue: 2014
Appears in Collections:FEA - Artigos e Outros Documentos

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