Bassan Juliana C, Goulart Antonio J, Nasser Ana L M, Bezerra Thaís M S, Garrido Saulo S, Rustiguel Cynthia B, Guimarães Luis H S, Monti Rubens
Faculdade de Ciências Farmacêuticas, UNESP Univ EstadualPaulista, Departamento de Alimentos e Nutrição, Araraquara - SP, Brazil.
Instituto de Química, UNESP Univ EstadualPaulista, Departamento de Bioquímica e Química Tecnológica, Araraquara - SP, Brazil.
PLoS One. 2015 Oct 14;10(10):e0139550. doi: 10.1371/journal.pone.0139550. eCollection 2015.
Milk whey proteins are well known for their high biological value and versatile functional properties, characteristics that allow its wide use in the food and pharmaceutical industries. In this work, a 24 kDa protein from buffalo cheese whey was analyzed by mass spectrometry and presented homology with Bos taurus beta-lactoglobulin. In addition, the proteins present in buffalo cheese whey were hydrolyzed with pepsin and with different combinations of trypsin, chymotrypsin and carboxypeptidase-A. When the TNBS method was used the obtained hydrolysates presented DH of 55 and 62% for H1 and H2, respectively. Otherwise for the OPA method the DH was 27 and 43% for H1 and H2, respectively. The total antioxidant activities of the H1 and H2 samples with and without previous enzymatic hydrolysis, determined by DPPH using diphenyl-p-picrylhydrazyl radical, was 4.9 and 12 mM of Trolox equivalents (TE) for H2 and H2Dint, respectively. The increased concentrations for H1 and H2 samples were approximately 99% and 75%, respectively. The in vitro gastrointestinal digestion efficiency for the samples that were first hydrolyzed was higher compared with samples not submitted to previous hydrolysis. After in vitro gastrointestinal digestion, several amino acids were released in higher concentrations, and most of which were essential amino acids. These results suggest that buffalo cheese whey is a better source of bioavailable amino acids than bovine cheese whey.
乳清蛋白因其高生物价值和多样的功能特性而闻名，这些特性使其能够在食品和制药行业中广泛应用。在这项研究中，通过质谱分析了水牛奶酪乳清中的一种24 kDa蛋白质，发现其与牛β-乳球蛋白具有同源性。此外，用水解酶和胰蛋白酶、胰凝乳蛋白酶及羧肽酶A的不同组合对水牛奶酪乳清中的蛋白质进行了水解。当使用TNBS法时，H1和H2水解产物的水解度分别为55%和62%。而对于OPA法，H1和H2的水解度分别为27%和43%。使用二苯基苦味酰基自由基（DPPH）测定的H1和H2样品在有无酶解预处理情况下的总抗氧化活性，H2和H2Dint分别为4.9和12 mM Trolox当量（TE）。H1和H2样品的浓度增加分别约为99%和75%。首次水解的样品的体外胃肠消化效率高于未进行预处理水解的样品。体外胃肠消化后，几种氨基酸的释放浓度更高，且大多数为必需氨基酸。这些结果表明，与牛奶酪乳清相比，水牛奶酪乳清是生物可利用氨基酸的更好来源。
