Physicochemical and Antioxidant Properties of Bovine Caseinate Hydrolysates Obtained through Microbial Protease Treatment

MARIA E. HIDALGO; DANIEL J. DAROIT; ANA PAULA FOLMER CORRÊA; SIMONE PIENIZ; ADRIANO BRANDELLI; PATRICIA RISSO

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2012 vol. 65 p. 342 - 352

1364-727X

At present, it is possible to obtain bioactive nutritional components through enzyme hydrolysis under well-controlled and moderate conditions of pH and temperature. In this work we aimedfor the production and characterization of bovine sodium caseinate (NaCAS) hydrolysates by means of an extracellular protease from Bacillus sp. P45. Antioxidant properties were evaluated through DPPH and TBARS assays. A glucono-δ-lactone acid-induced aggregation and gelation processes of the hydrolysates and their corresponding mixtures with NaCAS was also analyzed. Hereby, we demonstrate that the presence of hydrolysates affects the kinetic of NaCAS aggregation processes but does not significantly alters the final state of the acid aggregates obtained.