INVESTIGADORES
MANZO Ricardo Martin
artículos
Título:
Whey protein hydrolysis with microbial proteases: determination of kinetics parameters and biological properties for different reaction conditions
Autor/es:
EBERHARDT, AGUSTINA; LÓPEZ, EMILSE CAMILA; MARINO, FERNANDA; MAMMARELLA, ENRIQUE J.; MANZO, RICARDO M.; SIHUFE, GUILLERMO A.
Revista:
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
Editorial:
WILEY-BLACKWELL PUBLISHING, INC
Referencias:
Lugar: Londres; Año: 2021
ISSN:
1364-727X
Resumen:
Whey protein concentrate wasenzymatically hydrolysed with the microbial proteases Alcalase® and Flavourzyme®under different experimental conditions. The effect of the reaction variableson the properties of the hydrolysates was evaluated. The pH had a significanteffect on the degree of hydrolysis and the kinetic parameters. The initial concentrationsubstrate and the E/S ratio had an influence on the degree of hydrolysis andhydrophobicity index but not on the bioactive properties of the hydrolysates. Alcalase®whey hydrolysates presented the highest degree of hydrolysis, the lowesthydrophobicity and the best biological properties.
