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Abstract
Whey proteins, due to their high nutritional value, are generally hydrolyzed to reduce the allergenicity and used as ingredients in many special products, such as infant formulae, geriatric products, highly energetic supplements or dietetic foods or in foods produced to prevent nutrition related diseases, like food intolerances and allergies. The aim of this work was to assess the applicability of innovative technologies, such as high hydrostatic [ver mas...]
dc.contributor.authorAmbrosi, Vanina
dc.contributor.authorPolenta, Gustavo Alberto
dc.contributor.authorGonzalez, Claudia Beatriz
dc.contributor.authorFerrari, G.
dc.contributor.authorMaresca, P.
dc.date.accessioned2018-05-16T11:37:02Z
dc.date.available2018-05-16T11:37:02Z
dc.date.issued2016-12
dc.identifier.issn1466-8564
dc.identifier.otherhttps://doi.org/10.1016/j.ifset.2016.05.009
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S1466856416300868
dc.identifier.urihttp://hdl.handle.net/20.500.12123/2406
dc.description.abstractWhey proteins, due to their high nutritional value, are generally hydrolyzed to reduce the allergenicity and used as ingredients in many special products, such as infant formulae, geriatric products, highly energetic supplements or dietetic foods or in foods produced to prevent nutrition related diseases, like food intolerances and allergies. The aim of this work was to assess the applicability of innovative technologies, such as high hydrostatic pressure (HHP) processes, to assist the enzymatic hydrolysis of target proteins, namely whey protein concentrate (WPC-80), in order to modify their antigenicity. Experiments were carried out to verify the effectiveness of HHP technology to accelerate whey protein hydrolysis reaction with selected enzymes (α-chymotrypsin, bromelain), and to affect the protein allergenic power. To this purpose, different HHP treatments were carried out at several pressure levels (100, 200, 300 and 400 MPa) and the untreated whey protein samples were used as control. A defined enzyme/substrate ratio of 1/10 w/w was used in the experiments, while the treatment time was changed from 0 to 30 min (0, 5, 15, or 30 min). The experimental data demonstrated that High Hydrostatic Pressure (HHP) induced WPC-80 unfolding at the highest value of the pressure applied (400 MPa) as indicated by the higher exposure of free sulfhydryl groups. When HHP was used in combination with enzymatic hydrolysis, the degree of hydrolysis increased not only with the pressure level applied but also with the processing time. These results suggested that, even if the exposure of hidden epitopes upon protein unfolding increased the antigenicity of whey proteins, further peptide bonds cleavage also took place after hydrolysis. This effect could modify whey proteins antigenic sequences, and thus their antigenic power.eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.rightsinfo:eu-repo/semantics/restrictedAccesses_AR
dc.sourceInnovative food science & emerging technologies 38, Part B : 294-301. (December 2016)es_AR
dc.subjectProteínas de Suero de Lechees_AR
dc.subjectWhey Proteineng
dc.subjectProcesamiento de Alimentoses_AR
dc.subjectFood Processingeng
dc.subjectTecnología Alta Presiónes_AR
dc.subjectHigh Pressure Technologyeng
dc.subjectPresión Hidrostáticaes_AR
dc.subjectHydrostatic Pressureeng
dc.subjectHidrólisis Enzimáticaes_AR
dc.subjectEnzymatic Hydrolysiseng
dc.titleHigh hydrostatic pressure assisted enzymatic hydrolysis of whey proteinses_AR
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articlees_AR
dc.typeinfo:eu-repo/semantics/publishedVersiones_AR
dc.description.origenInstituto de Tecnología de Alimentoses_AR
dc.description.filFil: Ambrosi, Vanina. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentinaes_AR
dc.description.filFil: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentinaes_AR
dc.description.filFil: Gonzalez, Claudia Beatriz . Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnica; Argentinaes_AR
dc.description.filFil: Ferrari, G. University of Salerno. Department of Industrial Engineering; Italia. ProdAI Scarl; Italiaes_AR
dc.description.filFil: Maresca, P. ProdAI Scarl; Italiaes_AR
dc.subtypecientifico


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