Low purity enzymes and ultrasound pretreatment applied to partially hydrolyze whey protein

Lorenzetti, Angélica; Penha, Frederico Marques; Petrus, José Carlos Cunha; Rezzadori, Kátia

doi:10.1016/j.fbio.2020.100784

Cited by 8 publications

(5 citation statements)

References 25 publications

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“…This method also changes the secondary structure of proteins, decreasing the content of α-helices and increasing β-sheets and β-turn. Ultrasound treatment improves functional properties such as in vitro angiotensin converting enzyme inhibitor (ACE) and immunomodulatory activities [ 89 , 91 , 92 ]. The most common hydrolysis treatment is enzymatic; the functionality of these hydrolysates depends on different factors such as the type of enzyme, pH, temperature, time, and enzyme/substrate ratio [ 93 , 94 ].…”

Section: Methods Of Extraction Of Whey Hydrolysatesmentioning

confidence: 99%

Milk Whey Hydrolysates as High Value-Added Natural Polymers: Functional Properties and Applications

et al. 2022

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There are two types of milk whey obtained from cheese manufacture: sweet and acid. It retains around 55% of the nutrients of the milk. Milk whey is considered as a waste, creating a critical pollution problem, because 9 L of whey are produced from every 10 L of milk. Some treatments such as hydrolysis by chemical, fermentation process, enzymatic action, and green technologies (ultrasound and thermal treatment) are successful in obtaining peptides from protein whey. Milk whey peptides possess excellent functional properties such as antihypertensive, antiviral, anticancer, immunity, and antioxidant, with benefits in the cardiovascular, digestive, endocrine, immune, and nervous system. This review presents an update of the applications of milk whey hydrolysates as a high value-added peptide based on their functional properties.

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Section: Methods Of Extraction Of Whey Hydrolysatesmentioning

confidence: 99%

Milk Whey Hydrolysates as High Value-Added Natural Polymers: Functional Properties and Applications

et al. 2022

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“…The novel/ conventional technologies UAE-EH Change of peptide profile [48] Shortening of hydrolysis time [48,49] Low molecular weight peptide extraction [48,49] Increase in bioactivity [48] Reducing the amount of enzymes required [48] Increasing substrate sensitivity [39,41] HHP-EH Increased number of bioactive peptides [50] Enhancement of physiological properties [51] Enzyme to improve substrate accessibility [41] After HPP pretreatment, protein/peptide interaction may occur again [3] MAE-EH Obtaining low molecular weight peptides [41] Enables rapid and efficient hydrolysis [2,52] OH-EH Enhancing bioactive properties [48] Table 1.…”

Section: Advantages Disadvantagesmentioning

confidence: 99%

“…Whey proteins and peptides obtained after enzymatic hydrolysis with bromelain first (probe, 500 W, 20 kHz, 10 min) have low molecular weight (5 kDa˃) and high ACEi activity [48]. Similarly, the conditions of an application before enzymatic hydrolysis (pepsin and papain) with an ultrasonic sonicator (300-400 W, 20 kHz, 2-4 min) and the degrees of hydrolysis vary according to the enzyme used [49]. β-LG, high-intensity ultrasound (frequency of 20 kHz, 60 Wcm −2 ) has been reported to increase the sensitivity of pepsin and trypsin to proteolysis [39].…”

Section: Ultrasound-assisted Extractionmentioning

confidence: 99%

Extraction of Bioactive Peptides from Whey Proteins by Conventional and Novel Technologies

Kilic

2024

Food Science and Nutrition

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Bioactive peptides show physiological properties in systems such as digestive, cardiovascular, and vascular. Bioactive compounds are found in animal and plant proteins. However, peptides obtained from milk proteins have better biological activity in terms of amino acid composition and sequence. It is important to industrially evaluate bioactive peptides after proper extraction, purification, and identification. There are conventional (enzymatic hydrolyzation and fermentation) and novel methods (ohmic heating, ultrasound and microwave) for the extraction of bioactive peptides. Novel extraction methods increase the degree of hydrolysis of peptides, making them more efficient, and peptides with high activity are obtained. The extraction method of bioactive peptides to be extracted from whey is important, and the method to be chosen must be evaluated in all its aspects. This chapter includes literature data on the importance of whey proteins, bioactive peptides, and extraction methods of bioactive peptides from whey.

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“…As presented in Table 3 , recently UAP has been employed as pretreatment for various milk proteins hydrolysis, including whey proteins ( 98 ), caprine milk protein ( 99 ), fresh milk ( 100 ), cheddar cheese ( 101 ), whey protein isolate ( 102 ), whey protein ( 103 ), and milk protein concentrate ( 104 , 105 ). UAP in combination with enzymatic hydrolysis has been employed for various proteins, i.e., eggshell membrane ( 106 ), egg white ( 107 ), and isolated oat protein ( 108 ).…”

Section: Novel Processing Technologiesmentioning

confidence: 99%

“…Similar study exhibited that ultrasound-assisted pretreatment combined with low purity enzymes show the increased hydrolysis rate that may be due to changes in free sulfhydryl clusters and disulfide bond ( 112 ), hydrophobic protein content, and surface hydrophobicity ( 113 ). Lorenzetti et al ( 102 ) reported that ultrasound pretreatment before hydrolysis of whey protein isolate could help to develop the economic ingredients for the dairy industry.…”

Section: Novel Processing Technologiesmentioning

confidence: 99%

Conventional and Novel Technologies in the Production of Dairy Bioactive Peptides

et al. 2022

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BackgroundIn recent years, researchers have focused on functional ingredients, functional foods, and nutraceuticals due to the rapidly increasing interest in bioactive components, especially in bioactive peptides. Dairy proteins are a rich and balanced source of amino acids and their derived bioactive peptides, which possess biological and physiological properties. In the dairy industry, microbial fermentation and enzymatic hydrolysis are promising methods for producing bioactive peptides because of their rapid efficiency, and mild reaction conditions. However, these methods utilize less raw material, take long reaction time, result in low yields, and low activity products when used alone, which pose industry to seek for novel methods as pretreatments to increase the yield of bioactive peptides.Scope and ApproachThis review emphasizes the production of peptides from the dairy proteins and discusses the potential use of novel technologies as pretreatments to conventional methods of bioactive peptides production from dairy proteins, including the mechanisms of novel technologies along with respective examples of use, advantages, limitations, and challenges to each technology.Key Findings and ConclusionNoteworthily, hydrolysis of dairy proteins liberate wide-range of peptides that possess remarkable biological functions to maintain human health. Novel technologies in the dairy industry such as ultrasound-assisted processing (UAP), microwave-assisted processing (MAP), and high pressure processing (HPP) are innovative and environmentally friendly. Generally, novel technologies are less effectual compared to conventional methods, therefore used in combination with fermentation and enzymatic hydrolysis, and are promising pretreatments to modify peptides’ profile, improve the yields, and high liberation of bioactive peptides as compared to conventional technologies. UAP is an innovative and most efficient technology as its mechanical effects and cavitation change the protein conformation, increase the biological activities of enzymes, and enhance enzymatic hydrolysis reaction rate.

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Low purity enzymes and ultrasound pretreatment applied to partially hydrolyze whey protein

Cited by 8 publications

References 25 publications

Milk Whey Hydrolysates as High Value-Added Natural Polymers: Functional Properties and Applications

Milk Whey Hydrolysates as High Value-Added Natural Polymers: Functional Properties and Applications

Extraction of Bioactive Peptides from Whey Proteins by Conventional and Novel Technologies

Conventional and Novel Technologies in the Production of Dairy Bioactive Peptides

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