Advantages of an acid protease from Aspergillus oryzae over commercial preparations for production of whey protein hydrolysates with antioxidant activities
作者： Ruann Janser Soares de Castro , Hélia Harumi Sato
DOI: 10.1016/J.BCAB.2013.11.012
关键词:
摘要: Abstract Whey protein is a byproduct of the dairy industry that has high nutritional, functional and biological value. Enzymatic hydrolysis, which novel application whey used to generate bioactive peptides with antioxidant properties, attracted great deal attention. The aim this study was evaluate effects enzymatic hydrolysis bovine on its properties. parameters including protease substrate concentrations, time partitioning hydrolysates by ultrafiltration, were further investigated. prepared from Aspergillus oryzae LBA 01 (AO) produced solid-state fermentation two commercial proteases, A. (CAO) Bacillus licheniformis (CBL). results demonstrate viability using increase capacity compared preparations. defined according experimental design were: concentration 8.0% addition 70.0 U per mL reaction, resulting in 424.32 16.39 Trolox EQ μmol g−1 for ORAC DPPH assays, respectively. maximum activities observed 60 240 min where degree residual activity approximately 44.0 50.0%, highest detected fractions obtained ultrafiltration molecular weights below 3 kDa.
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