Whey protein hydrolysis with free and immobilized Alcalase®: effects of operating parameters on the modulation of peptide profiles obtained

Autores
Fenoglio, Cecilia Lorena; Vierling, Noelia; Manzo, Ricardo Martín; Ceruti, Roberto Julio; Sihufe, Guillermo Adrian; Mammarella, Enrique José
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In this work, the effects of operating parameters on the modulation of peptide profiles obtained during enzymatic hydrolysis of whey protein concentrates (WPC) with a commercial enzyme (Alcalase 2.4L AF) were analyzed. Hydrolyzates of WPC were obtained working with free and immobilized enzyme and evaluating different operating conditions (initial substrate concentrations, time, temperature and pH). Characteristics of hydrolyzates obtained were evaluated by the hydrolysis degree obtained (DH) and the peptide profile by RP-HPLC. Moreover, a quantitative descriptive sensory analysis was performed to compare different preparations of commercial desserts prepared using as ingredients milk, WPC and WPC hydrolyzates. The DH values increased very quickly during the first 10 min. followed by a slow increase up to 25 min. For the range of conditions tested, we proposed to operate at temperatures close to 50˚C, pH between 8 and 9 and initial substrate concentration from 7% as good reactions conditions. Finally, whey protein hydrolyzates obtained with Alcalase showed very interesting sensorial characteristics to be incorporated in desserts commercial preparations.
Fil: Fenoglio, Cecilia Lorena. Universidad Nacional del Litoral; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Vierling, Noelia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Manzo, Ricardo Martín. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Ceruti, Roberto Julio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Sihufe, Guillermo Adrian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Mammarella, Enrique José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Materia
milk proteins
WPC
enzymatic hydrolysis
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/23809
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/23809
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Whey protein hydrolysis with free and immobilized Alcalase®: effects of operating parameters on the modulation of peptide profiles obtainedFenoglio, Cecilia LorenaVierling, NoeliaManzo, Ricardo MartínCeruti, Roberto JulioSihufe, Guillermo AdrianMammarella, Enrique Josémilk proteinsWPCenzymatic hydrolysishttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2In this work, the effects of operating parameters on the modulation of peptide profiles obtained during enzymatic hydrolysis of whey protein concentrates (WPC) with a commercial enzyme (Alcalase 2.4L AF) were analyzed. Hydrolyzates of WPC were obtained working with free and immobilized enzyme and evaluating different operating conditions (initial substrate concentrations, time, temperature and pH). Characteristics of hydrolyzates obtained were evaluated by the hydrolysis degree obtained (DH) and the peptide profile by RP-HPLC. Moreover, a quantitative descriptive sensory analysis was performed to compare different preparations of commercial desserts prepared using as ingredients milk, WPC and WPC hydrolyzates. The DH values increased very quickly during the first 10 min. followed by a slow increase up to 25 min. For the range of conditions tested, we proposed to operate at temperatures close to 50˚C, pH between 8 and 9 and initial substrate concentration from 7% as good reactions conditions. Finally, whey protein hydrolyzates obtained with Alcalase showed very interesting sensorial characteristics to be incorporated in desserts commercial preparations.Fil: Fenoglio, Cecilia Lorena. Universidad Nacional del Litoral; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Vierling, Noelia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaFil: Manzo, Ricardo Martín. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaFil: Ceruti, Roberto Julio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaFil: Sihufe, Guillermo Adrian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaFil: Mammarella, Enrique José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaScience Alert2016-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/23809Fenoglio, Cecilia Lorena; Vierling, Noelia; Manzo, Ricardo Martín; Ceruti, Roberto Julio; Sihufe, Guillermo Adrian; et al.; Whey protein hydrolysis with free and immobilized Alcalase®: effects of operating parameters on the modulation of peptide profiles obtained; Science Alert; American Journal of Food Technology; 11; 4; 4-2016; 152-1581557-4571CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://scialert.net/eboard.php?issn=1557-4571info:eu-repo/semantics/altIdentifier/doi/10.3923/ajft.2016.152.158info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:14:52Zoai:ri.conicet.gov.ar:11336/23809instacron: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 10:14:52.563CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Whey protein hydrolysis with free and immobilized Alcalase®: effects of operating parameters on the modulation of peptide profiles obtained
title Whey protein hydrolysis with free and immobilized Alcalase®: effects of operating parameters on the modulation of peptide profiles obtained
spellingShingle Whey protein hydrolysis with free and immobilized Alcalase®: effects of operating parameters on the modulation of peptide profiles obtained
Fenoglio, Cecilia Lorena
milk proteins
WPC
enzymatic hydrolysis
title_short Whey protein hydrolysis with free and immobilized Alcalase®: effects of operating parameters on the modulation of peptide profiles obtained
title_full Whey protein hydrolysis with free and immobilized Alcalase®: effects of operating parameters on the modulation of peptide profiles obtained
title_fullStr Whey protein hydrolysis with free and immobilized Alcalase®: effects of operating parameters on the modulation of peptide profiles obtained
title_full_unstemmed Whey protein hydrolysis with free and immobilized Alcalase®: effects of operating parameters on the modulation of peptide profiles obtained
title_sort Whey protein hydrolysis with free and immobilized Alcalase®: effects of operating parameters on the modulation of peptide profiles obtained
dc.creator.none.fl_str_mv Fenoglio, Cecilia Lorena
Vierling, Noelia
Manzo, Ricardo Martín
Ceruti, Roberto Julio
Sihufe, Guillermo Adrian
Mammarella, Enrique José
author Fenoglio, Cecilia Lorena
author_facet Fenoglio, Cecilia Lorena
Vierling, Noelia
Manzo, Ricardo Martín
Ceruti, Roberto Julio
Sihufe, Guillermo Adrian
Mammarella, Enrique José
author_role author
author2 Vierling, Noelia
Manzo, Ricardo Martín
Ceruti, Roberto Julio
Sihufe, Guillermo Adrian
Mammarella, Enrique José
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv milk proteins
WPC
enzymatic hydrolysis
topic milk proteins
WPC
enzymatic hydrolysis
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv In this work, the effects of operating parameters on the modulation of peptide profiles obtained during enzymatic hydrolysis of whey protein concentrates (WPC) with a commercial enzyme (Alcalase 2.4L AF) were analyzed. Hydrolyzates of WPC were obtained working with free and immobilized enzyme and evaluating different operating conditions (initial substrate concentrations, time, temperature and pH). Characteristics of hydrolyzates obtained were evaluated by the hydrolysis degree obtained (DH) and the peptide profile by RP-HPLC. Moreover, a quantitative descriptive sensory analysis was performed to compare different preparations of commercial desserts prepared using as ingredients milk, WPC and WPC hydrolyzates. The DH values increased very quickly during the first 10 min. followed by a slow increase up to 25 min. For the range of conditions tested, we proposed to operate at temperatures close to 50˚C, pH between 8 and 9 and initial substrate concentration from 7% as good reactions conditions. Finally, whey protein hydrolyzates obtained with Alcalase showed very interesting sensorial characteristics to be incorporated in desserts commercial preparations.
Fil: Fenoglio, Cecilia Lorena. Universidad Nacional del Litoral; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Vierling, Noelia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Manzo, Ricardo Martín. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Ceruti, Roberto Julio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Sihufe, Guillermo Adrian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Mammarella, Enrique José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
description In this work, the effects of operating parameters on the modulation of peptide profiles obtained during enzymatic hydrolysis of whey protein concentrates (WPC) with a commercial enzyme (Alcalase 2.4L AF) were analyzed. Hydrolyzates of WPC were obtained working with free and immobilized enzyme and evaluating different operating conditions (initial substrate concentrations, time, temperature and pH). Characteristics of hydrolyzates obtained were evaluated by the hydrolysis degree obtained (DH) and the peptide profile by RP-HPLC. Moreover, a quantitative descriptive sensory analysis was performed to compare different preparations of commercial desserts prepared using as ingredients milk, WPC and WPC hydrolyzates. The DH values increased very quickly during the first 10 min. followed by a slow increase up to 25 min. For the range of conditions tested, we proposed to operate at temperatures close to 50˚C, pH between 8 and 9 and initial substrate concentration from 7% as good reactions conditions. Finally, whey protein hydrolyzates obtained with Alcalase showed very interesting sensorial characteristics to be incorporated in desserts commercial preparations.
publishDate 2016
dc.date.none.fl_str_mv 2016-04
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/11336/23809
Fenoglio, Cecilia Lorena; Vierling, Noelia; Manzo, Ricardo Martín; Ceruti, Roberto Julio; Sihufe, Guillermo Adrian; et al.; Whey protein hydrolysis with free and immobilized Alcalase®: effects of operating parameters on the modulation of peptide profiles obtained; Science Alert; American Journal of Food Technology; 11; 4; 4-2016; 152-158
1557-4571
CONICET Digital
CONICET
url http://hdl.handle.net/11336/23809
identifier_str_mv Fenoglio, Cecilia Lorena; Vierling, Noelia; Manzo, Ricardo Martín; Ceruti, Roberto Julio; Sihufe, Guillermo Adrian; et al.; Whey protein hydrolysis with free and immobilized Alcalase®: effects of operating parameters on the modulation of peptide profiles obtained; Science Alert; American Journal of Food Technology; 11; 4; 4-2016; 152-158
1557-4571
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://scialert.net/eboard.php?issn=1557-4571
info:eu-repo/semantics/altIdentifier/doi/10.3923/ajft.2016.152.158
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
application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Science Alert
publisher.none.fl_str_mv Science Alert
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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score 13.070432

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