Enzymatic hydrolysis of proteins increases the use of whey. In this study, a B. licheniformis protease was used to evaluate the extent of hydrolysis of a whey protein concentrate (WPC) as well as the size distribution of the peptides. Four methods were used to determine the extent of hydrolysis: formol titration, soluble protein content, OPA (orthophytalaldehyde) and osmometry. The fractionation of peptides was performed by size-exclusion high performance liquid chromatography. The soluble protein content method produced the highest value for extent of hydrolysis of the WPC (44.7%) and the formaldehyde method was considered to be the most suitable for evaluating this parameter. A signifi cant amount of dipeptides and tripeptides (8.79%) were produced. A positive and signifi cant correlation was observed between the methods of formaldehyde with OPA (r = 0.9891; p = 0.0014) and OPA with soluble protein content (r = 0.8974; p = 0.0388). The same type of correlation was observed between the extent of hydrolysis obtained by all the four methods with the levels of dipeptides and tripeptides (r = from 0.9413 to 0.9485; p = from 0.0115 to 0.0169) and free amino acids (r = from 0.8010 to 0.9197; p = from 0.0031 to 0.0437). Keywords RESUMOA hidrólise enzimática de proteínas contribui para aumentar o aproveitamento do soro de leite. Neste trabalho, empregou-se uma protease de Bacillus licheniformis com este objetivo, avaliando-se a extensão da hidrólise de um concentrado proteico de soro de leite (WPC) e a distribuição de tamanho dos peptídeos. A extensão da hidrólise foi analisada por quatro métodos: titulação com formol, teor de proteína solúvel, OPA (ortoftalaldeído) e osmometria. Conduziu-se o fracionamento dos peptídeos por cromatografi a líquida de alto desempenho de exclusão molecular. O maior valor da extensão de hidrólise das proteínas do WPC foi obtido com o método da proteína solúvel (44,7%), sendo o do formol considerado como o mais adequado para avaliar este parâmetro. Obteve-se quantidade signifi cativa de die tripeptídeos. Observou-se correlação positiva e signifi cativa entre os métodos do formol com OPA (r = 0,9891; p = 0,0014) e OPA com proteína solúvel (r = 0,8974; p = 0,0388). Verifi cou-se o mesmo tipo de correlação entre a extensão da hidrólise, obtidas pelas quatro metodologias, com o teor de di-e tripeptídeos (r = de 0,9413 a 0,9485; p = de 0,0115 a 0,0169) e de aminoácidos livres (r = de 0,8010 a 0,9197; p = de 0,0031 a 0,0437).Palavras-chave: Soro. Proteína. Hidrólise enzimática. Extensão da hidrólise. Fracionamento de peptídeo.
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