Hydrolysis of whey proteins by a Bacillus licheniformis protease

Authors

  • Marialice Pinto Coelho Silvestre Universidade Federal de Minas Gerais
  • Harriman Aley Morais Universidade Federal dos Vales do Jequitinhonha e Mucuri
  • Viviane Dias Medeiros Silva Edetec Indústria Alimentícia S. A.
  • Mauro Ramalho Silva Edetec Indústria Alimentícia S. A.
  • Márcia Regina Pereira Monteiro Universidade Federal de Minas Gerais
  • Larissa Leandro Cruz Universidade Federal de Minas Gerais

DOI:

https://doi.org/10.5212/publicatio.v18i2.5180

Keywords:

Whey, Protein, Enzymatic hydrolysis, Hydrolysis extent, Peptide fractionation

Abstract

The enzymatic hydrolysis of proteins may contribute for increasing the use of whey. In this work, a B. licheniformis protease was used for this purpose and the hydrolysis extent of a whey protein concentrate (WPC) as well as the size distribution of peptides were evaluated. Four methods were used for determining the hydrolysis extent: formol titration, soluble protein content, OPA (ortophytalaldehyde) and osmometry. The fractionation of peptides was conducted by size-exclusion high performance liquid chromatography. The soluble protein content method produced the highest hydrolysis extent (44.7%) and the formaldehyde method was considered the most suitable for evaluating the hydrolysis extent of WPC proteins. A significant amount of di- and tripeptides (8.79%) was produced. A positive and significant correlation of strong intensity was observed between the methods of formaldehyde with OPA (r = 0.9891; p = 0.0014) and OPA with soluble protein content (r = 0.8974; p = 0.0388). The same type of correlation was observed between the hydrolysis extent obtained by all the methods with the contents of di- and tripeptides (r = from 0.9413 to 0.9485; p = from 0.0115 to 0.0169) and free amino acids (r = from 0.8010 to 0.9197; p = from 0.0031 to 0.0437).

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Published

2013-10-30

Issue

Vol. 18 No. 2 (2012)

Section

Artigos

License

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