Enzymatic whey proteins concentrates (WPC) hydrolysis under optimal conditions of ficin crude extract (FCE) in two ratios E/S (0.5 and 1%) was studied,assessing the impact of hydrolysis on WPC by determination degree ...Enzymatic whey proteins concentrates (WPC) hydrolysis under optimal conditions of ficin crude extract (FCE) in two ratios E/S (0.5 and 1%) was studied,assessing the impact of hydrolysis on WPC by determination degree of hydrolysis (DH),Fast proteins liquid chromatography (FPLC),Tricine SDS-PAGE,antioxidant activity at sampling time beside,and technological properties (solubility,emulsifying activity index (EAI) and foaming activity (FA)) at the best condition (maximum DH and antioxidant activity) other side.Results showed,in the first 30 min,DH reached 22.76% at E/S (1%) with a total degradation of α-lactalbumin (α-La) and almost of β-lactoglobulin (β-Lg).A significant increase in antioxidant activity and solubility was observed,while not for EAI,and FA.These results indicate for the first time that β-Lg is susceptible to hydrolyse by FCE that rarely found for other enzymes.Ficin hydrolysates showed very relevant performance,and suggest that could be appropriate production of functional ingredients.展开更多
基金supported by National Funds from FCT-Fundaç˜ao para a Ciˆencia e a Tecnologia through project UID/Multi/50016/2019Algerian Ministry of higher education and scientific research for their fellowship。
文摘Enzymatic whey proteins concentrates (WPC) hydrolysis under optimal conditions of ficin crude extract (FCE) in two ratios E/S (0.5 and 1%) was studied,assessing the impact of hydrolysis on WPC by determination degree of hydrolysis (DH),Fast proteins liquid chromatography (FPLC),Tricine SDS-PAGE,antioxidant activity at sampling time beside,and technological properties (solubility,emulsifying activity index (EAI) and foaming activity (FA)) at the best condition (maximum DH and antioxidant activity) other side.Results showed,in the first 30 min,DH reached 22.76% at E/S (1%) with a total degradation of α-lactalbumin (α-La) and almost of β-lactoglobulin (β-Lg).A significant increase in antioxidant activity and solubility was observed,while not for EAI,and FA.These results indicate for the first time that β-Lg is susceptible to hydrolyse by FCE that rarely found for other enzymes.Ficin hydrolysates showed very relevant performance,and suggest that could be appropriate production of functional ingredients.
