期刊
FOOD RESEARCH INTERNATIONAL
卷 122, 期 -, 页码 123-128出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2019.03.060
关键词
Whey protein; Enzymatic hydrolysis; Pepsin; Functionality; Peptides; Hypertension; Sensory evaluation; Technological properties
资金
- Fundacao Carlos Chagas Filho de Amparo a Pesquisa do Estado do Rio de Janeiro (FAPERJ) [E-26/110.698/201]
- Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq)
- Empresa Brasileira de Pesquisa Agropecuaria (EMBRAPA) [02.11.07.019.00]
The aim of the present study concerns the development, characterization and sensory evaluation of a dual-functional whey hydrolysate. Four concentrations of commercial pepsin (0.48%, 0.95%, 1.43%, 1.91% w/w) were evaluated. The hydrolyses curves and the Reversed-Phase High Performance Liquid Chromatography analyses showed a direct relationship between enzyme concentration and degree of hydrolysis. Through mass spectrometry 21 peptides were identified and 5 of them have never been described in the literature before. The hydrolysate produced (PC3) induced a vascular relaxation of 65.02% in phenylephrine-contracted rat aortic rings. PC3 powder presented a homogeneous aspect with a mean particle size of 86.39 pm, high water solubility (> 92%) in a wide pH range (1 - 12) and an increase of 33% in oil absorption capacity, when compared to the unhydrolyzed product. Sensory analysis showed a high acceptance (7.6 in a 9-point hedonic scale) of the hydrolysate among 100 consumers. The results brought the possibility of developing a whey hydrolysate with high vasorelaxant activity, great technological properties and sensory appeal, as an interesting dual-functional ingredient to be incorporated into food products.
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