Department of Food Technology, Federal University of Viçosa, Av. Peter Henry Rolfs, S/n, University Campus, 36570-900 Viçosa, MG, Brazil.
Department of Food Technology, Federal University of Viçosa, Av. Peter Henry Rolfs, S/n, University Campus, 36570-900 Viçosa, MG, Brazil.
Food Res Int. 2022 Jul;157:111310. doi: 10.1016/j.foodres.2022.111310. Epub 2022 Apr 29.
This study evaluated the ability of ultrasound (US) bath to improve the hydrolysis of goat milk casein (GMC) by three commercial proteases (Alcalase, Brauzyn and Flavourzyme) using assisted reactions at 60 °C for up to 300 min. Process performance was evaluated based on the rate reaction, final hydrolysis degree, solubility, and antioxidant activity of the hydrolysates. For all enzymes, the US-assisted reaction increased the rate of GMC hydrolysis (up to 120%), the hydrolysis degree (23-48%), and the small peptides formed, i.e., those soluble in trichloroacetic acid (TCA) (up to 40%). Consequently, US-assisted GMC hydrolysis improved the solubility of the hydrolyzed product (up to a 35.7% increase after 300 min of reaction) and, compared to conventional hydrolysis, reduced the time to achieve the maximum solubility by up to 10 times. Regarding the in vitro antioxidant activity, especially for Alcalase, the technology promoted a higher scavenging capacity of 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) (p < 0.05), thus 10-fold accelerating the production of antioxidant peptides, according to ABTS assays (p < 0.05). In conclusion, the US-assisted enzymatic reaction is a promising technology to improve the hydrolysis rate and yield of the process of obtaining hydrolysates from GMC. Moreover, these hydrolysates showed high solubility and good in vitro antioxidant activity, which demonstrates the potential to be used as food ingredient with nutritional and techno-functional appeal.
本研究评估了超声（US）浴在 60°C 下辅助反应 300 分钟内，通过三种商业蛋白酶（Alcalase、Brauzyn 和 Flavourzyme）提高羊奶酪蛋白（GMC）水解度的能力。通过反应速率、最终水解度、溶解度和水解产物的抗氧化活性来评估过程性能。对于所有酶，超声辅助反应均提高了 GMC 水解的速率（高达 120%）、水解度（23-48%）和形成的小肽，即三氯乙酸（TCA）可溶性肽（高达 40%）。因此，超声辅助 GMC 水解提高了水解产物的溶解度（反应 300 分钟后增加了 35.7%），与常规水解相比，达到最大溶解度的时间缩短了 10 倍。就体外抗氧化活性而言，特别是对于 Alcalase，该技术提高了 2,2'-偶氮双（3-乙基苯并噻唑啉-6-磺酸）（ABTS）和 2,2-二苯基-1-苦基肼（DPPH）的清除能力（p<0.05），因此根据 ABTS 测定，加速了抗氧化肽的产生 10 倍（p<0.05）。总之，超声辅助酶反应是提高 GMC 水解产物水解速率和收率的一种很有前途的技术。此外，这些水解产物具有高溶解度和良好的体外抗氧化活性，表明它们有可能作为具有营养和技术功能吸引力的食品成分使用。
