Balansain R, a New Proteolytic Preparation for the Production of Antioxidant Peptides from Bovine Whey

PROSPITTI ANABELA; CANCELARICH NATALIA LORENA; PERRANDO JONATAN; NATALUCCI CLAUDIA; PARDO MARCELO

ACTA FARM. BONAERENSE

COLEGIO FARMACEUTICOS PROVINCIA DE BUENOS AIRES

Lugar: Buenos Aires; Año: 2015 vol. 34 p. 1387 - 1395

0326-2383

A proteolytic extract from ripe fruits of Bromelia balansae Mez (balansain R) was evaluated for its potential use in the production of antioxidant peptides. Balansain R was used to hydrolyze commercial bovine whey proteins (WPC 80) and their peptide patterns are reported. Characteristic proteolytic patterns (SDS-Tricine-PAGE gels) show the rate of degradation for Beta-lactoglobulin and Alfa-lactalbumin were 80% and 15% after 120 min, respectively and new peptides (5-15 kDa) appeared in all hydrolysates. Whey hydrolysates exhibited higher antioxidant activities than WPC 80. The hydrolysate obtained with 10% balansain R after 120 min of reaction showed the highest DPPH radical scavenging activity as well as higher chelating ability and reducing power than WPC 80, mainly due to 3-10 kDa peptides.