COMPARISON OF WHEY PROTEIN HYDROLYSIS USING COMMERCIAL ENZYMES
ROSA L.O.L.1,2;SANTANA, M.C. 2; SILVA, R.S2.; CRUZ, L.M. 2; SOARES, T.L.D.. 2; AZEVEDO, T.L.2; SANTOS, A.A.2; STEPHAN, M.P. 2; BRÍGIDA, A.I.S. 2; MELLINGER-SILVA, C. 2; CABRAL, L.M.C. 2
1Universidade Federal do Rio de Janeiro, Instituto de Química, Avenida Athos da Silveira Ramos, 149 Bloco A – 5° andar – sala 545. CEP 21941-909. Cidade Universitária – Rio de Janeiro – RJ.
2EMBRAPA Agroindústria de Alimentos, Av. das Américas, 29501. CEP 23020-470 – Guaratiba – Rio de Janeiro, RJ.
E-mail: luisa.ozorio@gmail.com
Whey is generated as a by-product from dairy industry, obtained through the precipitation of casein during the cheesemaking process. It is composed by water, lactose, minerals and proteins. The value of this by-product is attributed not only to its technological properties, but also to the nutritional and health benefits it can bring to humans. The release of peptides during enzymatic hydrolysis of whey proteins are of industrial interest, since they may cross the intestinal barrier and act as anti-hypertensive, anti-thrombotic and antioxidant molecules. The aim of this study was to assess the enzymatic hydrolysis of whey protein concentrate (WPC 34) using five different commercial enzymes: Novo ProD, alcalase, pancreas trypsin, neutrase and flavourzyme. The hydrolysis rates were analyzed through a spectrophotometric dosage, and SDS-PAGE electrophoresis, and the peptidic profiles were compared through HPLC. The emulsifying capacity was also evaluated. The experiments were carried out for 5 h, and the hydrolysis curves showed a main increase of 10.84 times in the concentration of peptides and amino acids using alcalase, and 5.02, 3.23, 2.13, 1.75 when using novo ProD, neutrase, pancreas trypsin and flavourzyme, respectively. Electrophoresis showed an intense cleavage of α-La in most of the treatments, with a high resistance of β-Lg, It was also observed different profiles for the higher molecular mass proteins, such as lactoferrin, and residual casein. All tested enzymes showed very diverse, but conservative peptidic profiles when comparing the treatments along the time. Novo ProD and alcalase presented richer profiles, and were evaluated by the emulsifying capacity, showing a gradual decrease of the property after 3-h experiments. The results showed that, among the studied enzymes, Novo ProD and alcalase were the most appropriate ones to use in the food industry, if the purpose is to obtain a rich peptidic profile, with some emulsifying property.
Financial Support: FAPERJ,EMBRAPA and CNPq; Special thanks to Alibra Ingredientes and Novozymes;Area: Food Science.
Download: Resumo Luísa da Rosa (formato pdf)
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