High pressure and the enzymatic hydrolysis of soybean whey proteins |
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| Affiliation: | 1. Departamento de Ciencia y Tecnologia, de Productos Vegetales, Instituto del Frı́o, Ciudad Universitaria, 28040-, Madrid, Spain;2. Departamento de Ciencia y Tecnologia, de Productos Lácteos, Instituto del Frı́o, Ciudad Universitaria, 28040-, Madrid, Spain;1. CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Arquiteto Lobão Vital, Apartado 2511, 4200 Porto, Portugal;2. IPROBYQ (Institute of Bio-technological and Chemical Processes) – College of Biochemical and Pharmaceutical Sciences, National University of Rosario, Suipacha 570, S2002LRK Rosario, Argentina;1. Laboratoire de Génie Agro-alimentaire, équipe Génie des Procédés Alimentaires, Biodiversité et Agroenvironnement, INATAA Université Frères Mentouri Constantine 1, BP 325 Route de Ain El Bey, Constantine, Algeria;2. CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua de Diogo Botelho 1327, 4169-005 Porto, Portugal;1. College of Food Science, Northeast Agricultural University, Harbin 150030, China;2. Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin 150030, China;3. Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences, University of Vermont, Burlington 05405, United States |
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| Abstract: | The effect of high-pressure (HP) treatment on the hydrolysis of soybean whey proteins by trypsin, chymotrypsin and pepsin was studied. The experiments were carried out at atmospheric pressure (0.1 MPa, for 30 min, at 37 °C) and at HP (100 and 200 MPa for 15 min at 37 °C) before or during the reaction of hydrolysis. The extent of hydrolysis was measured by OPA method and in the extracts from TCA. The results showed that HP treatments increased the hydrolysis in the three enzymes used and 100 MPa was the better pressure to enhance the hydrolysis. Polyacrylamide gel electrophoreses (SDS–PAGE), showed five peptides lower than 14 kDa after hydrolysis by chymotrypsin and trypsin, and 11 peptides by pepsin. Soybean whey proteins, which are industrially discarded, could be used as a source of peptides, with applications as base in some diets. |
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