Encontrados 5 documentos, a visualizar página 1 de 1
Preparation of ingredients containing an ACE-inhibitory peptide by tryptic hydr...
Ferreira, I. M. P. L. V. O.; Pinho, O.; Mota, M. V. T.; Tavares, P.; Pereira, A.; Gonçalves, M. P.; Torres, D.; Rocha, Cristina; Teixeira, J. A.This study describes the characterisation of whey protein hydrolysates obtained from tryptic hydrolysis to assess their application as ingredients with angiotensin-converting-enzyme (ACE) inhibitory action. The levels of α-lactalbumin (α-la) and β-lactoglobulin (β-lg) remaining after hydrolysis were quantified. Peptides were separated by RP-HPLC, and Ala-Leu-Pro-Met-His-Ile-Arg (ALPMHIR), the most potent β-lg-d...
Trypsin hydrolysis of whey protein concentrates : characterization using multiv...
Mota, M. V. T.; Ferreira, I. M. P. L. V. O.; Oliveira, M. B. P.; Rocha, Cristina; Teixeira, J. A.; Torres, D.; Gonçalves, M. P.Hydrolysis of whey protein concentrates (WPCs) was performed using trypsin under different combinations of temperatures and pH values in a total of three experiments, namely experiment A at 37 ºC and pH 8, experiment B at 37 ºC and pH 9, and experiment C at 50 ºC and pH 8. Monitorization of the degradation of native whey proteins and the peptide formation throughout hydrolysis was performed by reverse phase HPL...
Peptide profile of whey protein hydrolysates from free and immobilised trypsin
Rocha, Cristina; Teixeira, J. A.; Torres, D.; Gonçalves, M. P.; Mota, M. V. T.; Ferreira, I. M. P. L. V. O.; Oliveira, M. B. P.
Hidrólise de concentrado proteico de soro de queijo com tripsina imobilizada em...
Rocha, Cristina; Teixeira, J. A.; Torres, D.; Gonçalves, M. P.; Mota, M. V. T.; Ferreira, I. M. P. L. V. O.; Oliveira, M. B. P.Neste trabalho utilizou-se um sub-produto da indústria cervejeira proveniente do malte com um teor elevado em celulose, a drêche, como suporte de imobilização para tripsina. Efectuaram-se hidrólises de concentrado proteico de soro de queijo com tripsina imobilizada com diferentes condições de pH e temperatura de forma a determinar os valores óptimos de operação. O perfil dos hidrolisados resultantes foi posteri...
Enzymatic hydrolysis of whey protein concentrates : peptide HPLC profiles
Mota, M. V. T.; Ferreira, I. M. P. L. V. O.; Oliveira, M. B. P.; Rocha, Cristina; Teixeira, J. A.; Torres, D.; Gonçalves, M. P.Hydrolysis of whey protein concentrates (WPCs) at different temperatures and pHs, using three enzymes: pepsin, trypsin, and Alcalase®, was monitored during more than 5 hr by reversed phase HPLC/UV, using a column containing a polystyrene-divinylbenzene copolymer-based packing, and an elution gradient from 8% to 80% acetonitrile containing 0.1% TFA. Peptides were separated according to their polarity and size, a...
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