Banca de QUALIFICAÇÃO: ANA PAULA MIGUEL LANDIM

Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.
DISCENTE : ANA PAULA MIGUEL LANDIM
DATA : 23/03/2018
HORA: 14:00
LOCAL: Embrapa Agroindustria de Alimentos
TÍTULO:

Application of high hydrostatic pressure to obtain multifunctional peptides from whey

PALAVRAS-CHAVES:

Enzymatic hydrolysis; bioactive peptides; allergenicity

PÁGINAS: 42
GRANDE ÁREA: Ciências Agrárias
ÁREA: Ciência e Tecnologia de Alimentos
RESUMO:

The whey is a co-product of the dairy industry that has high nutritional and functional value. The enzymatic hydrolysis of whey is being studied in order to obtain peptides with bioactive properties such as antioxidant, antimicrobial and antihypertensive capacity. In addition, technological processes that cause structural changes in whey proteins may facilitate the enzymatic hydrolysis process and may be used to optimize the process itself and to obtain a hydrolyzate with reduced allergenicity. Therefore, the objective of this study is to evaluate the effect of high hydrostatic pressure on the production of multifunctional peptides with reduced antigenicity from whey proteins, aiming at their incorporation as a functional ingredient in tropical juice. For this, the whey will be hydrolyzed using the enzymes ficin, pepsin and Novo Pro-D®, with or without the use high hydrostatic pressure treatment. The degree of hydrolysis will be evaluated by the content of soluble proteins and aromatic amino acids, and the proteins will be analyzed by reverse phase high performance liquid chromatography (RP-HPLC) and SDS-PAGE electrophoresis. The best treatments will be selected to evaluate the antioxidant, antihypertensive and antimicrobial capacity of the hydrolysates, in order to select the most favorable conditions for obtaining the multifunctional peptides. Subsequently, the hydrolyzate obtained from the process under optimized conditions, will be incorporated in a tropical juice with the intention of enriching it with multifunctional peptides. Thus, the functionalities of the finished product, as well as the shelf life and a sensorial acceptance analysis of the enriched tropical juice will be evaluated. With this study, it is expected to obtain the most favorable conditions to obtain the multifunctional peptides with reduced allergenicity and to use the hydrolyzate of whey as multifunctional ingredient, obtaining a fruit drink enriched with bioactive peptides, adding value to the product finished.

MEMBROS DA BANCA:
Externo ao Programa - 2230482 - JULIA HAUCK TIBURSKI
Externo ao Programa - 025.072.978-40 - AMAURI ROSENTHAL - EMBRAPA
Externo à Instituição - MARIA GABRIELA BELLO KOBLITZ - UNIRIO