Assessment of the Bioactive Potential of Cheese Whey Protein Hydrolysates Using Immobilized Alcalase

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dc.contributor.authorda Cruz, Clariana Zanutto Paulino [UNESP]
dc.contributor.authorde Mendonça, Ricardo José
dc.contributor.authorGuimaraes, Luís Henrique Souza
dc.contributor.authordos Santos Ramos, Matheus Aparecido [UNESP]
dc.contributor.authorGarrido, Saulo Santesso [UNESP]
dc.contributor.authorde Paula, Ariela Veloso [UNESP]
dc.contributor.authorMonti, Rubens [UNESP]
dc.contributor.authorMassolini, Gabriella
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionFederal University of Triângulo Mineiro (UFTM)
dc.contributor.institutionUniversidade de São Paulo (USP)
dc.contributor.institutionUniversità degli studi di Pavia
dc.date.accessioned2021-06-25T11:06:43Z
dc.date.available2021-06-25T11:06:43Z
dc.date.issued2020-12-01
dc.description.abstractThe hydrolysis of bovine cheese whey (BCW) proteins was performed by the Alcalase immobilized on the support glyoxyl-corn-cob-powder (AGCCP). The whey protein hydrolysates (WPH) obtained with AGCPP were fractionated by RP-HPLC according to the hydrophilicity of the peptides (F1, hydrophilic; F2, intermediate hydrophilicity; and F3, hydrophobic). The fractions were analyzed by MALDI-TOF, and molecular weight peptides (< 1500 m/z) were identified. Total WPH obtained by AGCCP presented high capacity reduction of the ABTS radical (57.82%) and high chelating activity of iron II (76.2%). The obtained peptides showed high antimicrobial activity (87.75–100%) against the species Escherichia coli (ATCC 43895) and Listeria monocytogenes (ATCC 7644). Only F2 was effective against the Candida albicans strain ATCC 18804 tested (MIC = 10 mg/mL). The results of this study show that the hydrolysis of BCW proteins using the AGCCP derivative represents a very interesting and viable way for obtention of bioactive peptides from cheese whey.en
dc.description.affiliationChemistry Institute São Paulo State University (UNESP)
dc.description.affiliationBiochemistry Section Federal University of Triângulo Mineiro (UFTM)
dc.description.affiliationFaculty of Philosophy Sciences and Letters Ribeirão Preto São Paulo University (USP)
dc.description.affiliationFaculty of Pharmaceutical Sciences São Paulo State University (UNESP)
dc.description.affiliationDipartimento di Scienze del Farmaco Università degli studi di Pavia
dc.description.affiliationUnespChemistry Institute São Paulo State University (UNESP)
dc.description.affiliationUnespFaculty of Pharmaceutical Sciences São Paulo State University (UNESP)
dc.format.extent2120-2130
dc.identifierhttp://dx.doi.org/10.1007/s11947-020-02552-4
dc.identifier.citationFood and Bioprocess Technology, v. 13, n. 12, p. 2120-2130, 2020.
dc.identifier.doi10.1007/s11947-020-02552-4
dc.identifier.issn1935-5149
dc.identifier.issn1935-5130
dc.identifier.scopus2-s2.0-85095719590
dc.identifier.urihttp://hdl.handle.net/11449/208121
dc.language.isoeng
dc.relation.ispartofFood and Bioprocess Technology
dc.sourceScopus
dc.subjectAlcalase
dc.subjectBioactive peptides
dc.subjectEnzyme immobilization
dc.subjectWhey proteins
dc.titleAssessment of the Bioactive Potential of Cheese Whey Protein Hydrolysates Using Immobilized Alcalaseen
dc.typeArtigo
unesp.author.orcid0000-0002-4821-1582[1]

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Artigos - Alimentos e Nutrição - FCFAR