Papain hydrolysates of casein: molecular weight profile and encapsulation in lipospheres

Abstract

Some reaction parameters were tested in the hydrolysis of casein by papain, in order to prepare hydrolysates with high oligopeptide contents, for either dietetic or pharmaceutical purposes. Five casein hydrolysates were prepared and then fractionated by size-exclusion HPLC. The rapid correct fraction area method was used for quantifying peptides and free amino acids. Among the five reaction conditions tested, three produced similar peptide profiles. However, the use of a temperature of 37 • C and an E:S ratio of 2% is probably the most economical condition for use in large-scale manufacture. With the aim of masking the bitterness of these preparations, a new method, based on the encapsulation in lipospheres, was used. Also, second derivative spectrophotometry was used for the first time to measure the extent of encapsulation of protein hydrolysates, which changed from 50% to 83%. Moreover, the efficiency of this system was evaluated by analysing other parameters, which showed a reduction of hydrophobicity and bitterness of all samples, as well as good chemical stability during 60 days of storage under refrigeration. The electron microscopical analysis of liposheres showed an average size around 5.0 ± 1.0 µm.

Production and properties of casein hydrolysate microencapsulated by spray drying with soybean protein isolate

“…This result was similar to that obtained by Barbosa et al (2004), Morais et al (2003), and Morais et al (2005), who found that the encapsulation of casein hydrolysates in liposomes and lipospheres caused bitterness reduction. However, spray drying is a low cost and simple process and soy protein is an abundant, inexpensive and renewable natural material.…”

“…Some authors have encapsulated casein hydrolysates in liposomes [Morais et al, 2003;Morais, De Marco, Oliveira, & Silvestre, 2005] and lipospheres (Barbosa et al, 2004) and they also reported the decrease in hydrophobicity of casein hydrolysates after microencapsulation.…”

Viability of the microencapsulation of a casein hydrolysate in lipid microparticles of cupuacu butter and stearic acid

“…Therefore, using this particle formulation, casein hydrolysate was incorporated into the dispersions, resulting in an encapsulation efficiency of 73.9±4.5 %. This value was considered extremely satisfactory and was comparable to the results obtained by Barbosa et al (2004), who also worked with the encapsulation of casein hydrolysates in lipid microparticles of stearic acid. However, when comparing the size distributions of empty and casein hydrolysate-loaded LM as depicted in Figure 5, it is clear that the incorporation of casein hydrolysate changed the characteristics of the dispersions dramatically.…”

Ação da pancreatina na obtenção de hidrolisados protéicos de soro de leite com elevado teor de oligopeptídeos

“…Em diversos estudos o perfil peptídico de hidrolisados enzimáticos de diferentes fontes protéicas (caseína, soro de leite e leite em pó) foi determinado a fim de se avaliar a composição em peptídeos e aminoácidos livres (Morato et al, 2000;Carreira et al, 2004;Lopes et al, 2005;Morais et al, 2005;Soares et al, 2006;Barbosa et al, 2004;De Marco et al, 2005;Silva et al, 2005;Delvivo et al, 2006).…”