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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Comparison and synergistic effects of intact proteins and their hydrolysates on the functional properties and antioxidant activities in a simultaneous process of enzymatic hydrolysis

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Soares de Castro, Ruann Janser [1] ; Sato, Helia Harumi [1]
Total Authors: 2
[1] Univ Estadual Campinas, Sch Food Engn, Dept Food Sci, Campinas, SP - Brazil
Total Affiliations: 1
Document type: Journal article
Source: FOOD AND BIOPRODUCTS PROCESSING; v. 92, n. C1, p. 80-88, JAN 2014.
Web of Science Citations: 15

Soy protein isolate (SPI), bovine whey protein (BWP) and egg white protein (EWP) were hydrolyzed with the Flavourzyme 500L (R) 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. (C) 2013 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved. (AU)

FAPESP's process: 11/10429-9 - Production and application of proteases from Aspergillus oryzae to obtain peptides with biological activity
Grantee:Hélia Harumi Sato
Support Opportunities: Regular Research Grants