High hydrostatic pressure assisted enzymatic hydrolysis of whey proteins
Whey proteins, due to their high nutritional value, are generally hydrolyzed to reduce the allergenicity and used as ingredients in many special products, such as infant formulae, geriatric products, highly energetic supplements or dietetic foods or in foods produced to prevent nutrition related dis...
| Autores principales: | , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
2018
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| Materias: | |
| Acceso en línea: | https://www.sciencedirect.com/science/article/pii/S1466856416300868 http://hdl.handle.net/20.500.12123/2406 https://doi.org/10.1016/j.ifset.2016.05.009 |
| _version_ | 1855483049757638656 |
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| author | Ambrosi, Vanina Polenta, Gustavo Alberto Gonzalez, Claudia Beatriz Ferrari, G. Maresca, P. |
| author_browse | Ambrosi, Vanina Ferrari, G. Gonzalez, Claudia Beatriz Maresca, P. Polenta, Gustavo Alberto |
| author_facet | Ambrosi, Vanina Polenta, Gustavo Alberto Gonzalez, Claudia Beatriz Ferrari, G. Maresca, P. |
| author_sort | Ambrosi, Vanina |
| collection | INTA Digital |
| description | Whey proteins, due to their high nutritional value, are generally hydrolyzed to reduce the allergenicity and used as ingredients in many special products, such as infant formulae, geriatric products, highly energetic supplements or dietetic foods or in foods produced to prevent nutrition related diseases, like food intolerances and allergies.
The aim of this work was to assess the applicability of innovative technologies, such as high hydrostatic pressure (HHP) processes, to assist the enzymatic hydrolysis of target proteins, namely whey protein concentrate (WPC-80), in order to modify their antigenicity. Experiments were carried out to verify the effectiveness of HHP technology to accelerate whey protein hydrolysis reaction with selected enzymes (α-chymotrypsin, bromelain), and to affect the protein allergenic power. To this purpose, different HHP treatments were carried out at several pressure levels (100, 200, 300 and 400 MPa) and the untreated whey protein samples were used as control. A defined enzyme/substrate ratio of 1/10 w/w was used in the experiments, while the treatment time was changed from 0 to 30 min (0, 5, 15, or 30 min).
The experimental data demonstrated that High Hydrostatic Pressure (HHP) induced WPC-80 unfolding at the highest value of the pressure applied (400 MPa) as indicated by the higher exposure of free sulfhydryl groups. When HHP was used in combination with enzymatic hydrolysis, the degree of hydrolysis increased not only with the pressure level applied but also with the processing time. These results suggested that, even if the exposure of hidden epitopes upon protein unfolding increased the antigenicity of whey proteins, further peptide bonds cleavage also took place after hydrolysis. This effect could modify whey proteins antigenic sequences, and thus their antigenic power. |
| format | Artículo |
| id | INTA2406 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| record_format | dspace |
| spelling | INTA24062018-06-21T13:22:55Z High hydrostatic pressure assisted enzymatic hydrolysis of whey proteins Ambrosi, Vanina Polenta, Gustavo Alberto Gonzalez, Claudia Beatriz Ferrari, G. Maresca, P. Proteínas de Suero de Leche Procesamiento de Alimentos Tecnología Alta Presión Presión Hidrostática Hidrólisis Enzimática Whey Protein Food Processing High Pressure Technology Hydrostatic Pressure Enzymatic Hydrolysis Whey proteins, due to their high nutritional value, are generally hydrolyzed to reduce the allergenicity and used as ingredients in many special products, such as infant formulae, geriatric products, highly energetic supplements or dietetic foods or in foods produced to prevent nutrition related diseases, like food intolerances and allergies. The aim of this work was to assess the applicability of innovative technologies, such as high hydrostatic pressure (HHP) processes, to assist the enzymatic hydrolysis of target proteins, namely whey protein concentrate (WPC-80), in order to modify their antigenicity. Experiments were carried out to verify the effectiveness of HHP technology to accelerate whey protein hydrolysis reaction with selected enzymes (α-chymotrypsin, bromelain), and to affect the protein allergenic power. To this purpose, different HHP treatments were carried out at several pressure levels (100, 200, 300 and 400 MPa) and the untreated whey protein samples were used as control. A defined enzyme/substrate ratio of 1/10 w/w was used in the experiments, while the treatment time was changed from 0 to 30 min (0, 5, 15, or 30 min). The experimental data demonstrated that High Hydrostatic Pressure (HHP) induced WPC-80 unfolding at the highest value of the pressure applied (400 MPa) as indicated by the higher exposure of free sulfhydryl groups. When HHP was used in combination with enzymatic hydrolysis, the degree of hydrolysis increased not only with the pressure level applied but also with the processing time. These results suggested that, even if the exposure of hidden epitopes upon protein unfolding increased the antigenicity of whey proteins, further peptide bonds cleavage also took place after hydrolysis. This effect could modify whey proteins antigenic sequences, and thus their antigenic power. Instituto de Tecnología de Alimentos Fil: Ambrosi, Vanina. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina Fil: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina Fil: Gonzalez, Claudia Beatriz . Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnica; Argentina Fil: Ferrari, G. University of Salerno. Department of Industrial Engineering; Italia. ProdAI Scarl; Italia Fil: Maresca, P. ProdAI Scarl; Italia 2018-05-16T11:37:02Z 2018-05-16T11:37:02Z 2016-12 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://www.sciencedirect.com/science/article/pii/S1466856416300868 http://hdl.handle.net/20.500.12123/2406 1466-8564 https://doi.org/10.1016/j.ifset.2016.05.009 eng info:eu-repo/semantics/restrictedAccess application/pdf Innovative food science & emerging technologies 38, Part B : 294-301. (December 2016) |
| spellingShingle | Proteínas de Suero de Leche Procesamiento de Alimentos Tecnología Alta Presión Presión Hidrostática Hidrólisis Enzimática Whey Protein Food Processing High Pressure Technology Hydrostatic Pressure Enzymatic Hydrolysis Ambrosi, Vanina Polenta, Gustavo Alberto Gonzalez, Claudia Beatriz Ferrari, G. Maresca, P. High hydrostatic pressure assisted enzymatic hydrolysis of whey proteins |
| title | High hydrostatic pressure assisted enzymatic hydrolysis of whey proteins |
| title_full | High hydrostatic pressure assisted enzymatic hydrolysis of whey proteins |
| title_fullStr | High hydrostatic pressure assisted enzymatic hydrolysis of whey proteins |
| title_full_unstemmed | High hydrostatic pressure assisted enzymatic hydrolysis of whey proteins |
| title_short | High hydrostatic pressure assisted enzymatic hydrolysis of whey proteins |
| title_sort | high hydrostatic pressure assisted enzymatic hydrolysis of whey proteins |
| topic | Proteínas de Suero de Leche Procesamiento de Alimentos Tecnología Alta Presión Presión Hidrostática Hidrólisis Enzimática Whey Protein Food Processing High Pressure Technology Hydrostatic Pressure Enzymatic Hydrolysis |
| url | https://www.sciencedirect.com/science/article/pii/S1466856416300868 http://hdl.handle.net/20.500.12123/2406 https://doi.org/10.1016/j.ifset.2016.05.009 |
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