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Preparation and analysis of hydrolysates from whey protein concentrate using the proteases from Bacillus licheniformis and Aspergillus oryzae
Author(s) -
Silvestre Marialice Pinto Coelho,
Morais Harriman Aley,
Silva Mauro Ramalho,
de Souza Mariana Wanessa Santana,
Silva Viviane Dias Medeiros
Publication year - 2012
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2012.03003.x
Subject(s) - bacillus licheniformis , aspergillus oryzae , hydrolysate , protease , proteases , food science , chemistry , whey protein , tripeptide , peptide , hydrolysis , enzyme , biochemistry , biology , fermentation , bacillus subtilis , bacteria , genetics
Summary The action of proteases from Bacillus licheniformis and Aspergillus oryzae was studied with the aim of preparing hydrolysates from whey protein concentrate with nutritionally appropriate peptide profile. Various enzyme/substrate ratios were used, and the peptides were fractionated by size‐exclusion HPLC followed by their quantification using the rapid method of correct fraction area (CFA). The protease from B. licheniformis (E:S of 8:100) produced the best peptide with a much lower amount of large peptides (44.61%), greater of di‐ and tripeptides (8.79%) and higher sum of the di‐ and tripeptides with free amino acids (9.99%) than the other hydrolysates. The advantage of using a lower E:S ratio to obtain a nutritionally adequate peptide profile was observed for the protease of A. oryzae when it passed from 3:100 to 2:100.