HIDRÓLISE DE SORO DE LEITE OVINO DIFILTRADO PELA ENZIMA COROLASE H-PH E AVALIAÇÃO DA GERAÇÃO DE PEPTÍDEOS BIOATIVOS

Juliana Steffens; Daiane  Preci; Mateus Baptista Nunes; Ilizandra Aparecida Fernandes; Bruna Seguenka; Eunice  Valduga; clarice Steffens

doi:10.4025/revtecnol.v29i1.51138

Juliana Steffens URI
Daiane Preci URI
Mateus Baptista Nunes URI
Ilizandra Aparecida Fernandes URI
Bruna Seguenka URI
Eunice Valduga URI
clarice Steffens URI

DOI: https://doi.org/10.4025/revtecnol.v29i1.51138

Abstract

The objective of this work was to obtain a diafiltrate of sheep whey and to evaluate the effect of temperature and pH on enzymatic activity of protease corolase H-pH. The degree of protease hydrolysis (corolase H-pH) at different times (1, 2, 3, 4, 5 and 6h) and also the average molecular weight and average peptide chain length of the samples were investigated. The pH and temperature influenced significantly the enzymatic activity, being indicated the pH 8 and the temperature of 60 °C. The hydrolyzate in 1 h of reaction presented the highest number of peptides in the range of 300 to 500 m/z (23.28%). peptides in the range of 4,000 m/z (13.77%) and 5,000 m/z (4.59%) at the 5 h hydrolysis time which showed values of 11.99 and 1.75%, respectively. m/z were reduced by 49.04% at 5 h hydrolysis time In the mentioned ranges, the number of peptides was higher in 1 h hydrolysis and could be related to the highlighting against bioactive properties such as antioxidant activity and antimicrobiane. differences in the distribution of the number of peptides throughout The investigated range (300 - 20,000 m/z) in MALDI-TOF was altered with hydrolysis time, which may have contributed to the degradation of the active peptide sequences of the molecules. The diafiltered sheep whey protein concentrate (10% (w / v) solution at 60 ° C, pH 8.0) hydrolysed with H-pH corolase enzyme (1% based on protein content) in 1 h reaction is recommended as ideal for obtaining peptides.

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