Utilize este identificador para referenciar este registo:
|Título:||Optimisation, by response surface methodology, of degree of hydrolysis and antioxidant and ACE-inhibitory activities of whey protein hydrolysates obtained with cardoon extract|
|Autor:||Tavares, T. G.|
Contreras, M. M.
Martín-Álvarez, P. J.
Pintado, M. E.
Malcata, F. X.
|Citação:||TAVARES, T. G... [et al.] - Optimisation, by response surface methodology, of degree of hydrolysis and antioxidant and ACE-inhibitory activities of whey protein hydrolysates obtained with cardoon extract. International Dairy Journal. ISSN 0958-6946. Vol. 21, n.º 12 (2011), p. 926-933|
|Resumo:||The hydrolysis of bovine whey protein concentrate (WPC), a-lactalbumin (a-La) and caseinomacropeptide (CMP), by aqueous extracts of Cynara cardunculus, was optimized using response surface methodology. Degree of hydrolysis (DH), angiotensin-converting enzyme (ACE)-inhibitory activity and antioxidant activity were used as objective functions, and hydrolysis time and enzyme/substrate ratio as manipulated parameters. The model was statistically appropriate to describe ACE-inhibitory activity of hydrolysates from WPC and a-La, but not from CMP.Maximum DH was 18% and 9%, for WPC and a-La, respectively. 50% ACE-inhibitionwas produced by 105.4 (total fraction) and 25.6 mgmL-1 (<3 kDa fraction) for WPC, and 47.6 (total fraction) and 22.5 mgmL-1 (<3 kDa fraction) for a-La. Major peptides of fractions exhibiting ACEinhibition were sequenced. The antioxidant activities of WPC and a-La were 0.96 +/- 0.08 and 1.12 +/- 0.13 mmol trolox equivalent per mg hydrolysed protein, respectively.|
|Versão do Editor:||http://www.sciencedirect.com/science/article/pii/S0958694611001774|
|Aparece nas colecções:||CBQF - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review|
Ficheiros deste registo:
|1-s2.0-S0958694611001774-main.1.pdf||301,85 kB||Adobe PDF||Ver/Abrir|
Todos os registos no repositório estão protegidos por leis de copyright, com todos os direitos reservados.