Whey protein isolate hydrolysates obtained with free and immobilized Alcalase: Characterization and detection of residual allergens |
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| Affiliation: | 1. Department of Food Nutrition, Faculty of Food Engineering, University of Campinas, UNICAMP, Monteiro Lobato 80, 13083-862 Campinas, SP, Brazil;2. Faculty of Nutrition, Federal University of Alfenas, UNIFAL, Gabriel Monteiro da Silva 700, 37130-000 Alfenas, MG, Brazil;3. Faculty of Medical Sciences, University of Campinas, UNICAMP, Tessália Vieira de Camargo 126, 13083-887 Campinas, SP, Brazil;1. College of Bioscience and Biotechnology, Fuzhou University, Fuzhou 350002, China;2. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China |
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| Abstract: | Protein antigenicity can be reduced by enzymatic hydrolysis, which can be performed either by free or immobilized enzyme. The immobilized enzyme is removed from the reaction medium and reused, while the free enzyme must be inactivated to stop the reaction, generally by heating. Here we have shown that hydrolysates produced with free or immobilized Alcalase on glyoxyl-agarose bead presented different physicochemical properties (hydrophilicity profile, molecular mass distribution, surface hydrophobicity) and different levels of residual milk allergens (α-lactalbumin and β-lactoglobulin). Although, under the studied conditions, the hydrolysis with immobilized enzyme did not reduce the residual allergen levels as efficiently as the free enzyme, the results suggest potential applications of immobilized Alcalase for production of hypoallergenic hydrolysates. |
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