Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/351467
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampCavalheiro, Flávia Giacometti-
dc.contributor.authorunicampBaptista, Débora Parra-
dc.contributor.authorunicampGalli, Bruno Domingues-
dc.contributor.authorunicampNegrão, Fernanda-
dc.contributor.authorunicampGigante, Mirna Lúcia-
dc.typeArtigopt_BR
dc.titleHigh protein yogurt with addition of Lactobacillus helveticus: peptide profile and angiotensin-converting enzyme ACE-inhibitory activitypt_BR
dc.contributor.authorCavalheiro, Flávia Giacometti-
dc.contributor.authorBaptista, Débora Parra-
dc.contributor.authorGalli, Bruno Domingues-
dc.contributor.authorNegrão, Fernanda-
dc.contributor.authorEberlin, Marcos Nogueira-
dc.contributor.authorGigante, Mirna Lúcia-
dc.subjectPeptídeos bioativospt_BR
dc.subjectQuimiometriapt_BR
dc.subjectEspectrometria de massapt_BR
dc.subject.otherlanguageBioactive peptidespt_BR
dc.subject.otherlanguageChemometricspt_BR
dc.subject.otherlanguageMass spectrometrypt_BR
dc.description.abstractIn order to evaluate differences in the peptide profile and bioactive potential in dairy products, by increasing the protein content and using proteolytic bacteria strain to enable the release of bioactive peptides, a high-protein yogurt with adjunct culture was developed. The effect of protein content, the addition of Lactobacillus helveticus LH-B02, and storage time were evaluated. The qualitative analysis of peptide profile was performed using a mass spectrometry approach (MALDI-ToF-MS), and the potential bioactivity evaluated by ACE inhibition activity. Protein content did not affect the peptide profile in yogurts, and the addition of Lactobacillus helveticus LH-B02 favored the formation of peptides recognized as bioactive, such as αS1-CN f(24–32) and β-CN f(193–209). Increased protein content and adjunct culture addition increased the ACE inhibitory activity. The combination of both factors had no additional effect on the bioactive potential of yogurts.pt_BR
dc.relation.ispartofFood chemistrypt_BR
dc.relation.ispartofabbreviationFood chem.pt_BR
dc.publisher.cityAmsterdampt_BR
dc.publisher.countryPaíses Baixospt_BR
dc.publisherElsevierpt_BR
dc.date.issued2020-
dc.date.monthofcirculationDec.pt_BR
dc.language.isoengpt_BR
dc.description.volume333pt_BR
dc.rightsFechadopt_BR
dc.sourceScopuspt_BR
dc.identifier.issn0308-8146pt_BR
dc.identifier.eissn1873-7072pt_BR
dc.identifier.doi10.1016/j.foodchem.2020.127482pt_BR
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S0308814620313443pt_BR
dc.description.sponsorshipCONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQpt_BR
dc.description.sponsorshipCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESpt_BR
dc.description.sponsordocumentnumberSem informaçãopt_BR
dc.description.sponsordocumentnumberSem informaçãopt_BR
dc.date.available2020-10-23T19:09:32Z-
dc.date.accessioned2020-10-23T19:09:32Z-
dc.description.provenanceSubmitted by Bruna Maria Campos da Cunha (bcampos@unicamp.br) on 2020-10-23T19:09:32Z No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2020-10-23T19:09:32Z (GMT). No. of bitstreams: 0 Previous issue date: 2020en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/351467-
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentDepartamento de Tecnologia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeInstituto de Biologiapt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.identifier.source2-s2.0-85087591157pt_BR
dc.creator.orcidSem informaçãopt_BR
dc.creator.orcid0000-0002-4445-5643pt_BR
dc.creator.orcid0000-0002-1054-5747pt_BR
dc.creator.orcid0000-0002-9839-6511pt_BR
dc.creator.orcid0000-0002-9494-578Xpt_BR
dc.type.formArtigopt_BR
dc.identifier.articleid127482pt_BR
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