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Información tecnológica

versão On-line ISSN 0718-0764

Resumo

FIGUEROA, Omar A.; PENALOZA, Sandy P.; MEJIA, Emil E.  e  ZAPATA, José E.. Effect of the enzyme-substrate relationship on the enzymatic hydrolysis of bovine whey by Alcalasa® 2.4L. Inf. tecnol. [online]. 2020, vol.31, n.3, pp.3-12. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642020000300003.

The main objective of this study was to analyze the antioxidant capacity (measured with FRAP and ABTS) and the chelating potential of iron over time at different enzyme and substrate conditions. Enzymatic hydrolysis of bovine whey powder was performed in a batch reactor with a capacity of 0.5 L and constant temperature. The most active hydrolysates were separated according to their molecular size at a rate of> 100, 10-100, <10 and <3 KDa to verify the antioxidant capacity contributed by each of them. The data obtained showed that antioxidant activity is higher at lower enzyme concentrations. But, the potential for peptide fractions with the ability to neutralize ABTS+ cations is low at low substrates. The increase in hydrolysis degree favors the antioxidant activity measured by the ABTS method and the chelating activity of hydrolyzed metals.

Palavras-chave : enzymatic hydrolysis; whey proteins; alcalase; proteins; antioxidant peptides.

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