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Silvestre M.P.C.,Federal University of Minas Gerais | Silvestre M.P.C.,Empresa de Desenvolvimento Tecnologico Ltda | Afonso W.O.,Empresa de Desenvolvimento Tecnologico Ltda | Lopes Junior C.O.,Empresa de Desenvolvimento Tecnologico Ltda | And 4 more authors.
American Journal of Food Technology | Year: 2011

The objective this study was to evaluate the preparation of protein hydrolysates with an appropriate peptide profile as well as the reduction of costs for scaling-up the process, the actions of subtilisin and pancreatin on Whey Protein Concentrate (WPC) were tested. The effect of Enzyme: Substrate ratio (E:S) and Substrate Concentration (SC) was also verified. The hydrolysates were fractionated by size-exclusion-HPLC and the rapid correct fraction area method was used for quantifying peptides and free amino acids. The best peptide profiles were very similar giving rise to 13.17% of di-tripeptides, 46.41% of free amino acids and 12.31% of large peptides on an average. The advantage of using a higher SC was observed only in one case and for the pancretin action. The use of a smaller E:S ratio for subtilisin action was advantageous only when comparing 2:100 with 4:100 while for pancretin this beneficial result was also achieved when comparing either 1:100 with 2:100 or 2:100 with 4:100. It can be inferred that the use of these two enzymes was able to produce some WPC hydrolysates with appropriate peptide profiles for dietary purposes. © 2011 Academic Journals Inc. Source


Silvestre M.P.C.,Federal University of Minas Gerais | Silvestre M.P.C.,Empresa de Desenvolvimento Tecnologico Ltda | Lopes Jr. C.O.,Empresa de Desenvolvimento Tecnologico Ltda | Silva M.R.,Empresa de Desenvolvimento Tecnologico Ltda | And 3 more authors.
American Journal of Food Technology | Year: 2011

Beans occupy an important place in the diet of Brazilian people but their use by phenylketonurics is forbidden. In this way, this study aimed at reducing Phenylalanine (Phe) content from protein beans using activated carbon as Phe adsorbent. The effect of some parameters was evaluated, such as initial pH, enzyme: substrate ratio, temperature, type of protease and protein: activated carbon ratio. The efficiency of Phe removal was assessed by second derivative spectrophotometry. The results showed that the percentage of Phe removal varied from 25.4 to 87.9% and the final Phe content from 433.7 to 2679.8 mg Phe 100 g -1 hydrolysate. The action of a protease from Papaya carica gave rise to the highest percentage of Phe removal (81.5%) and the best values for enzyme: substrate ratio, protein: activated carbon ratio and temperature were 10:100, 1:88 and 50°C, respectively. The pH of 8.4 was chosen as the best one, since no adjustment was needed for initiating the hydrolytic reaction. The conditions used in this work were appropriate for obtaining low-Phe beans. © 2011 Academic Journals Inc. Source

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