Assessment of the Bioactive Potential of Cheese Whey Protein Hydrolysates Using Immobilized Alcalase

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Autor(es): dc.contributorUniversidade Estadual Paulista (Unesp)-
Autor(es): dc.contributorFederal University of Triângulo Mineiro (UFTM)-
Autor(es): dc.contributorUniversidade de São Paulo (USP)-
Autor(es): dc.contributorUniversità degli studi di Pavia-
Autor(es): dc.creatorda Cruz, Clariana Zanutto Paulino [UNESP]-
Autor(es): dc.creatorde Mendonça, Ricardo José-
Autor(es): dc.creatorGuimaraes, Luís Henrique Souza-
Autor(es): dc.creatordos Santos Ramos, Matheus Aparecido [UNESP]-
Autor(es): dc.creatorGarrido, Saulo Santesso [UNESP]-
Autor(es): dc.creatorde Paula, Ariela Veloso [UNESP]-
Autor(es): dc.creatorMonti, Rubens [UNESP]-
Autor(es): dc.creatorMassolini, Gabriella-
Data de aceite: dc.date.accessioned2022-02-22T00:52:28Z-
Data de disponibilização: dc.date.available2022-02-22T00:52:28Z-
Data de envio: dc.date.issued2021-06-25-
Data de envio: dc.date.issued2021-06-25-
Data de envio: dc.date.issued2020-11-30-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1007/s11947-020-02552-4-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/208121-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/208121-
Descrição: dc.descriptionThe hydrolysis of bovine cheese whey (BCW) proteins was performed by the Alcalase immobilized on the support glyoxyl-corn-cob-powder (AGCCP). The whey protein hydrolysates (WPH) obtained with AGCPP were fractionated by RP-HPLC according to the hydrophilicity of the peptides (F1, hydrophilic; F2, intermediate hydrophilicity; and F3, hydrophobic). The fractions were analyzed by MALDI-TOF, and molecular weight peptides (< 1500 m/z) were identified. Total WPH obtained by AGCCP presented high capacity reduction of the ABTS radical (57.82%) and high chelating activity of iron II (76.2%). The obtained peptides showed high antimicrobial activity (87.75–100%) against the species Escherichia coli (ATCC 43895) and Listeria monocytogenes (ATCC 7644). Only F2 was effective against the Candida albicans strain ATCC 18804 tested (MIC = 10 mg/mL). The results of this study show that the hydrolysis of BCW proteins using the AGCCP derivative represents a very interesting and viable way for obtention of bioactive peptides from cheese whey.-
Descrição: dc.descriptionChemistry Institute São Paulo State University (UNESP)-
Descrição: dc.descriptionBiochemistry Section Federal University of Triângulo Mineiro (UFTM)-
Descrição: dc.descriptionFaculty of Philosophy Sciences and Letters Ribeirão Preto São Paulo University (USP)-
Descrição: dc.descriptionFaculty of Pharmaceutical Sciences São Paulo State University (UNESP)-
Descrição: dc.descriptionDipartimento di Scienze del Farmaco Università degli studi di Pavia-
Descrição: dc.descriptionChemistry Institute São Paulo State University (UNESP)-
Descrição: dc.descriptionFaculty of Pharmaceutical Sciences São Paulo State University (UNESP)-
Formato: dc.format2120-2130-
Idioma: dc.languageen-
Relação: dc.relationFood and Bioprocess Technology-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectAlcalase-
Palavras-chave: dc.subjectBioactive peptides-
Palavras-chave: dc.subjectEnzyme immobilization-
Palavras-chave: dc.subjectWhey proteins-
Título: dc.titleAssessment of the Bioactive Potential of Cheese Whey Protein Hydrolysates Using Immobilized Alcalase-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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