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, 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
Fuente
Innovative food science & emerging technologies 38, Part B : 294-301. (December 2016)
Materia
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
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/2406
Acceder
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oai_identifier_str oai:localhost:20.500.12123/2406
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network_name_str INTA Digital (INTA)
spelling High hydrostatic pressure assisted enzymatic hydrolysis of whey proteinsAmbrosi, VaninaPolenta, Gustavo AlbertoGonzalez, Claudia BeatrizFerrari, G.Maresca, P.Proteínas de Suero de LecheProcesamiento de AlimentosTecnología Alta PresiónPresión HidrostáticaHidrólisis EnzimáticaWhey ProteinFood ProcessingHigh Pressure TechnologyHydrostatic PressureEnzymatic HydrolysisWhey 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 AlimentosFil: Ambrosi, Vanina. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; ArgentinaFil: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; ArgentinaFil: Gonzalez, Claudia Beatriz . Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnica; ArgentinaFil: Ferrari, G. University of Salerno. Department of Industrial Engineering; Italia. ProdAI Scarl; ItaliaFil: Maresca, P. ProdAI Scarl; Italia2018-05-16T11:37:02Z2018-05-16T11:37:02Z2016-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://www.sciencedirect.com/science/article/pii/S1466856416300868http://hdl.handle.net/20.500.12123/24061466-8564https://doi.org/10.1016/j.ifset.2016.05.009Innovative food science & emerging technologies 38, Part B : 294-301. (December 2016)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-29T13:44:18Zoai:localhost:20.500.12123/2406instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:44:19.078INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
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
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
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 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
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
dc.description.none.fl_txt_mv 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
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.
publishDate 2016
dc.date.none.fl_str_mv 2016-12
2018-05-16T11:37:02Z
2018-05-16T11:37:02Z
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 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
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
identifier_str_mv 1466-8564
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv Innovative food science & emerging technologies 38, Part B : 294-301. (December 2016)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.559606

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