Improvement of bioactivity and tehnological properties of whey protein
Само за регистроване кориснике
2016
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The aim of this study was to investigate the effects of enzymatic hydrolysis of whey proteins on their
bioactivities and technological properties. Whey protein concentrate (WPC) was hydrolyzed by
Thermolysin. Biological and technological properties were investigated before and after hydrolysis.
Hydrolysis of WPC with Thermolysin produced peptides with significantly (P < 0.05) higher antioxidant
activity (DPPH and ABTS assay) than WPC. Total reducing power (TRP) of hydrolysate was
significantly higher than TRP of proteins before hydrolysis. Hydrolysate has shown better digestibility
than WPC which could be explained by the formation of smaller, more hydrophilic and more soluble
bioactive peptides in hydrolysate. Foam forming was improved by limited enzymatic hydrolysis and
foam was more stable after hydrolysis in comparison to whey protein before hydrolysis. As a result of
the conducted research, it can be stated that hydrolysis in only 1h and E/S ratio of 1% produced
hydrolys...ate with significant bioactivity. Antioxidants peptides obtained and characterized in this study
can be utilized as food ingredients in functional food to promote human’s health.
Кључне речи:
whey / hydrolysis / bioactivity / peptideИзвор:
Proceedings / III International Congress "Food Technology, Quality and Safety", Novi Sad, 25-27th October 2016, 2016, 254-260Издавач:
- Novi Sad : Institute of Food Technology
Финансирање / пројекти:
- Производња млечне киселине и пробиотика на отпадним производима прехрамбене и агро-индустрије (RS-MESTD-Technological Development (TD or TR)-31017)
Колекције
Институција/група
Inovacioni centarTY - CONF AU - Krunić, Tanja AU - Bulatović, Maja AU - Borić, Milka AU - Rakin, Marica PY - 2016 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/7374 AB - The aim of this study was to investigate the effects of enzymatic hydrolysis of whey proteins on their bioactivities and technological properties. Whey protein concentrate (WPC) was hydrolyzed by Thermolysin. Biological and technological properties were investigated before and after hydrolysis. Hydrolysis of WPC with Thermolysin produced peptides with significantly (P < 0.05) higher antioxidant activity (DPPH and ABTS assay) than WPC. Total reducing power (TRP) of hydrolysate was significantly higher than TRP of proteins before hydrolysis. Hydrolysate has shown better digestibility than WPC which could be explained by the formation of smaller, more hydrophilic and more soluble bioactive peptides in hydrolysate. Foam forming was improved by limited enzymatic hydrolysis and foam was more stable after hydrolysis in comparison to whey protein before hydrolysis. As a result of the conducted research, it can be stated that hydrolysis in only 1h and E/S ratio of 1% produced hydrolysate with significant bioactivity. Antioxidants peptides obtained and characterized in this study can be utilized as food ingredients in functional food to promote human’s health. PB - Novi Sad : Institute of Food Technology C3 - Proceedings / III International Congress "Food Technology, Quality and Safety", Novi Sad, 25-27th October 2016 T1 - Improvement of bioactivity and tehnological properties of whey protein EP - 260 SP - 254 UR - https://hdl.handle.net/21.15107/rcub_technorep_7374 ER -
@conference{ author = "Krunić, Tanja and Bulatović, Maja and Borić, Milka and Rakin, Marica", year = "2016", abstract = "The aim of this study was to investigate the effects of enzymatic hydrolysis of whey proteins on their bioactivities and technological properties. Whey protein concentrate (WPC) was hydrolyzed by Thermolysin. Biological and technological properties were investigated before and after hydrolysis. Hydrolysis of WPC with Thermolysin produced peptides with significantly (P < 0.05) higher antioxidant activity (DPPH and ABTS assay) than WPC. Total reducing power (TRP) of hydrolysate was significantly higher than TRP of proteins before hydrolysis. Hydrolysate has shown better digestibility than WPC which could be explained by the formation of smaller, more hydrophilic and more soluble bioactive peptides in hydrolysate. Foam forming was improved by limited enzymatic hydrolysis and foam was more stable after hydrolysis in comparison to whey protein before hydrolysis. As a result of the conducted research, it can be stated that hydrolysis in only 1h and E/S ratio of 1% produced hydrolysate with significant bioactivity. Antioxidants peptides obtained and characterized in this study can be utilized as food ingredients in functional food to promote human’s health.", publisher = "Novi Sad : Institute of Food Technology", journal = "Proceedings / III International Congress "Food Technology, Quality and Safety", Novi Sad, 25-27th October 2016", title = "Improvement of bioactivity and tehnological properties of whey protein", pages = "260-254", url = "https://hdl.handle.net/21.15107/rcub_technorep_7374" }
Krunić, T., Bulatović, M., Borić, M.,& Rakin, M.. (2016). Improvement of bioactivity and tehnological properties of whey protein. in Proceedings / III International Congress "Food Technology, Quality and Safety", Novi Sad, 25-27th October 2016 Novi Sad : Institute of Food Technology., 254-260. https://hdl.handle.net/21.15107/rcub_technorep_7374
Krunić T, Bulatović M, Borić M, Rakin M. Improvement of bioactivity and tehnological properties of whey protein. in Proceedings / III International Congress "Food Technology, Quality and Safety", Novi Sad, 25-27th October 2016. 2016;:254-260. https://hdl.handle.net/21.15107/rcub_technorep_7374 .
Krunić, Tanja, Bulatović, Maja, Borić, Milka, Rakin, Marica, "Improvement of bioactivity and tehnological properties of whey protein" in Proceedings / III International Congress "Food Technology, Quality and Safety", Novi Sad, 25-27th October 2016 (2016):254-260, https://hdl.handle.net/21.15107/rcub_technorep_7374 .