Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/349980
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampCastro, Ruann Janser Soares de-
dc.contributor.authorunicampSato, Helia Harumi-
dc.typeArtigopt_BR
dc.titleComparison and synergistic effects of intact proteins and their hydrolysates on the functional properties and antioxidant activities in a simultaneous process of enzymatic hydrolysispt_BR
dc.contributor.authorCastro, Ruann Janser Soares de-
dc.contributor.authorSato, Hélia Harumi-
dc.subjectAtividade antioxidantept_BR
dc.subjectHidrólise enzimáticapt_BR
dc.subject.otherlanguageEnzymatic hydrolysispt_BR
dc.subject.otherlanguageAntioxidant activitypt_BR
dc.description.abstractSoy 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.pt_BR
dc.relation.ispartofFood and bioproducts processingpt_BR
dc.relation.ispartofabbreviationFood bioprod. process.pt_BR
dc.publisher.cityLondonpt_BR
dc.publisher.countryReino Unidopt_BR
dc.publisherElsevierpt_BR
dc.date.issued2014-
dc.date.monthofcirculationJan.pt_BR
dc.language.isoengpt_BR
dc.description.volume92pt_BR
dc.description.issuenumber1pt_BR
dc.description.firstpage80pt_BR
dc.description.lastpage88pt_BR
dc.rightsFechadopt_BR
dc.sourceWOSpt_BR
dc.identifier.issn0960-3085pt_BR
dc.identifier.eissn1744-3571pt_BR
dc.identifier.doi10.1016/j.fbp.2013.07.004pt_BR
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S0960308513000692pt_BR
dc.description.sponsorshipFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPpt_BR
dc.description.sponsordocumentnumber2011/10429-9pt_BR
dc.date.available2020-09-25T18:39:18Z-
dc.date.accessioned2020-09-25T18:39:18Z-
dc.description.provenanceSubmitted by Bruna Maria Campos da Cunha (bcampos@unicamp.br) on 2020-09-25T18:39:18Z No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2020-09-25T18:39:18Z (GMT). No. of bitstreams: 0 Previous issue date: 2014en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/349980-
dc.contributor.departmentDepartamento de Ciência de Alimentospt_BR
dc.contributor.departmentDepartamento de Ciência de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.subject.keywordProtein hydrolysatespt_BR
dc.subject.keywordFunctional propertiespt_BR
dc.subject.keywordMixture designpt_BR
dc.identifier.source000330264500011pt_BR
dc.creator.orcid0000-0003-2649-8567pt_BR
dc.creator.orcid0000-0002-8170-7088pt_BR
dc.type.formArtigo de pesquisapt_BR
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