Banca de QUALIFICAÇÃO: ANA PAULA MIGUEL LANDIM

Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.
DISCENTE : ANA PAULA MIGUEL LANDIM
DATA : 26/08/2019
HORA: 09:30
LOCAL: Embrapa Agroindústria de Alimentos
TÍTULO:

Effect of high hydrostatic pressure on the antioxidant capacity and peptic hydrolysis of whey proteins

PALAVRAS-CHAVES:

Enzymatic hydrolysis, Pepsin; Bioactive peptides; High hydrostatic pressure, antioxidant capacity

PÁGINAS: 32
GRANDE ÁREA: Ciências Agrárias
ÁREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
ESPECIALIDADE: Aproveitamento de Subprodutos
RESUMO:

Abstract 

In this study, was evaluated the effect of the application of HHP before (pre-treatment -
PT) and during (hydrolysis assisted - HA) the protein hydrolysis of a whey protein 
concentrate. Was used, a factorial design 22 with central point, with 3 central points, 
where the independent variables were pressure (100, 250, 400 MPa) and time (5, 20 and 
35 minutes). The hydrolysis was evaluated by soluble and aromatic amino acid content 
and the peptidic profile was analyzed by RP-HPLC. The ABTS and ORAC tests were 
used to evaluate the antioxidant capacity. The reduction of soluble protein content was 
approximately 20% for conventional hydrolysis and for all PT points up to 4 h of 
reaction, while HHP assisted hydrolysis at 100 MPa showed a 35% reduction in 35 
minutes of reaction. In addition, pressurization favored peptic hydrolysis of β-
lactoglobulin by up to 98% and also improved the in vitro antioxidant capacity of the 
hydrolysates, which increased from 34.25 to 60.89 μmoles TE g-1 of protein in the best 
treatment. The results suggest that the use of HHP assisted hydrolysis favored the peptic 
 hydrolysis, with a reduction in hydrolysis time and increased antioxidant activity.

MEMBROS DA BANCA:
Presidente - 025.072.978-40 - AMAURI ROSENTHAL - EMBRAPA
Interno - 1806986 - ELISA HELENA DA ROCHA FERREIRA
Externo à Instituição - ANA CAROLINA SAMPAIO DORIA CHAVES - EMBRAPA