High hydrostatic pressure assisted enzymatic hydrolysis of whey proteins
- Autores
- Ambrosi, Vanina; Polenta, Gustavo Alberto; Gonzalez, Claudia Beatriz; Ferrari, G.; Maresca, P.
- Año de publicación
- 2016
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Whey proteins, dueto 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, high energy 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 treatments, such as highhydrostatic pressure (HHP) processes, to assist the enzymatic hydrolysis of target proteins, such as 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 (á-chymotrypsin, bromelain), and to affect the protein allergenic power. For this purpose, different HHP treatments were carried out at several pressure level (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 minutes (0, 5, 15, or 30 min). The experimental data demonstrated that High Hydrostatic Pressure (HHP) induced WPC-80 unfolding,at the highest pressure level applied (400 MPa) as indicated by the high erexposure of free sulfhydryl groups. When HHP was combined with enzymatic hydrolysis, the degree of hydrolysis increased not only with the pressure level applied but also with the processing time. These results suggest that, even if the exposure of hidden epitopes upon protein unfolding increased the antigenicity of whey proteins, further peptide bonds cleavage also takes place after hydrolysis. This effect could modify whey proteins antigenic sequences, and thus their antigenic power.
Fil: Ambrosi, Vanina. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Gonzalez, Claudia Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Ferrari, G.. Universita di Salerno; Italia. ProdAI Scarl; Italia
Fil: Maresca, P.. ProdAI Scarl; Italia - Materia
-
High Hydrostatic Pressure
Enzymatic Hydrolysys
Food Allergens
Whey Protein - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/46959
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High hydrostatic pressure assisted enzymatic hydrolysis of whey proteinsAmbrosi, VaninaPolenta, Gustavo AlbertoGonzalez, Claudia BeatrizFerrari, G.Maresca, P.High Hydrostatic PressureEnzymatic HydrolysysFood AllergensWhey Proteinhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Whey proteins, dueto 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, high energy 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 treatments, such as highhydrostatic pressure (HHP) processes, to assist the enzymatic hydrolysis of target proteins, such as 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 (á-chymotrypsin, bromelain), and to affect the protein allergenic power. For this purpose, different HHP treatments were carried out at several pressure level (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 minutes (0, 5, 15, or 30 min). The experimental data demonstrated that High Hydrostatic Pressure (HHP) induced WPC-80 unfolding,at the highest pressure level applied (400 MPa) as indicated by the high erexposure of free sulfhydryl groups. When HHP was combined with enzymatic hydrolysis, the degree of hydrolysis increased not only with the pressure level applied but also with the processing time. These results suggest that, even if the exposure of hidden epitopes upon protein unfolding increased the antigenicity of whey proteins, further peptide bonds cleavage also takes place after hydrolysis. This effect could modify whey proteins antigenic sequences, and thus their antigenic power.Fil: Ambrosi, Vanina. Instituto Nacional de Tecnología Agropecuaria; ArgentinaFil: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria; ArgentinaFil: Gonzalez, Claudia Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria; ArgentinaFil: Ferrari, G.. Universita di Salerno; Italia. ProdAI Scarl; ItaliaFil: Maresca, P.. ProdAI Scarl; ItaliaElsevier2016-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/46959Ambrosi, Vanina; Polenta, Gustavo Alberto; Gonzalez, Claudia Beatriz; Ferrari, G.; Maresca, P.; High hydrostatic pressure assisted enzymatic hydrolysis of whey proteins; Elsevier; Innovative Food Science & Emerging Technologies; 38; 12-2016; 294-3011466-8564CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.ifset.2016.05.009info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S1466856416300868info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:45:29Zoai:ri.conicet.gov.ar:11336/46959instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:45:29.872CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
High hydrostatic pressure assisted enzymatic hydrolysis of whey proteins |
title |
High hydrostatic pressure assisted enzymatic hydrolysis of whey proteins |
spellingShingle |
High hydrostatic pressure assisted enzymatic hydrolysis of whey proteins Ambrosi, Vanina High Hydrostatic Pressure Enzymatic Hydrolysys Food Allergens Whey Protein |
title_short |
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_sort |
High hydrostatic pressure assisted enzymatic hydrolysis of whey proteins |
dc.creator.none.fl_str_mv |
Ambrosi, Vanina Polenta, Gustavo Alberto Gonzalez, Claudia Beatriz Ferrari, G. Maresca, P. |
author |
Ambrosi, Vanina |
author_facet |
Ambrosi, Vanina Polenta, Gustavo Alberto Gonzalez, Claudia Beatriz Ferrari, G. Maresca, P. |
author_role |
author |
author2 |
Polenta, Gustavo Alberto Gonzalez, Claudia Beatriz Ferrari, G. Maresca, P. |
author2_role |
author author author author |
dc.subject.none.fl_str_mv |
High Hydrostatic Pressure Enzymatic Hydrolysys Food Allergens Whey Protein |
topic |
High Hydrostatic Pressure Enzymatic Hydrolysys Food Allergens Whey Protein |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
Whey proteins, dueto 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, high energy 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 treatments, such as highhydrostatic pressure (HHP) processes, to assist the enzymatic hydrolysis of target proteins, such as 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 (á-chymotrypsin, bromelain), and to affect the protein allergenic power. For this purpose, different HHP treatments were carried out at several pressure level (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 minutes (0, 5, 15, or 30 min). The experimental data demonstrated that High Hydrostatic Pressure (HHP) induced WPC-80 unfolding,at the highest pressure level applied (400 MPa) as indicated by the high erexposure of free sulfhydryl groups. When HHP was combined with enzymatic hydrolysis, the degree of hydrolysis increased not only with the pressure level applied but also with the processing time. These results suggest that, even if the exposure of hidden epitopes upon protein unfolding increased the antigenicity of whey proteins, further peptide bonds cleavage also takes place after hydrolysis. This effect could modify whey proteins antigenic sequences, and thus their antigenic power. Fil: Ambrosi, Vanina. Instituto Nacional de Tecnología Agropecuaria; Argentina Fil: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria; Argentina Fil: Gonzalez, Claudia Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria; Argentina Fil: Ferrari, G.. Universita di Salerno; Italia. ProdAI Scarl; Italia Fil: Maresca, P.. ProdAI Scarl; Italia |
description |
Whey proteins, dueto 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, high energy 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 treatments, such as highhydrostatic pressure (HHP) processes, to assist the enzymatic hydrolysis of target proteins, such as 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 (á-chymotrypsin, bromelain), and to affect the protein allergenic power. For this purpose, different HHP treatments were carried out at several pressure level (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 minutes (0, 5, 15, or 30 min). The experimental data demonstrated that High Hydrostatic Pressure (HHP) induced WPC-80 unfolding,at the highest pressure level applied (400 MPa) as indicated by the high erexposure of free sulfhydryl groups. When HHP was combined with enzymatic hydrolysis, the degree of hydrolysis increased not only with the pressure level applied but also with the processing time. These results suggest that, even if the exposure of hidden epitopes upon protein unfolding increased the antigenicity of whey proteins, further peptide bonds cleavage also takes place after hydrolysis. This effect could modify whey proteins antigenic sequences, and thus their antigenic power. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-12 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/46959 Ambrosi, Vanina; Polenta, Gustavo Alberto; Gonzalez, Claudia Beatriz; Ferrari, G.; Maresca, P.; High hydrostatic pressure assisted enzymatic hydrolysis of whey proteins; Elsevier; Innovative Food Science & Emerging Technologies; 38; 12-2016; 294-301 1466-8564 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/46959 |
identifier_str_mv |
Ambrosi, Vanina; Polenta, Gustavo Alberto; Gonzalez, Claudia Beatriz; Ferrari, G.; Maresca, P.; High hydrostatic pressure assisted enzymatic hydrolysis of whey proteins; Elsevier; Innovative Food Science & Emerging Technologies; 38; 12-2016; 294-301 1466-8564 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.ifset.2016.05.009 info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S1466856416300868 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
reponame_str |
CONICET Digital (CONICET) |
collection |
CONICET Digital (CONICET) |
instname_str |
Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.name.fl_str_mv |
CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
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1844613425948262400 |
score |
13.070432 |