Biological and physicochemical properties of bovine sodium caseinate hydrolysates obtained by a bacterial protease preparation

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dc.citation.titleFood Hydrocolloidses
dc.citation.volume43es
dc.creatorHidalgo, María Eugenia
dc.creatorFolmer Côrrea, Ana Paula
dc.creatorMancilla Canales, Manuel Arturo
dc.creatorDaroit, Daniel
dc.creatorBrandelli, Adriano
dc.creatorRisso, Patricia Hilda
dc.date.accessioned2018-01-25T14:32:10Z
dc.date.available2018-01-25T14:32:10Z
dc.date.issued2014-07-31
dc.descriptionIn this work, we aimed at the production of bovine sodium caseinate (NaCAS) hydrolysates by means of an extracellular protease from Bacillus sp. P7. Mass spectrometry was carried out to evaluate peptide mass distribution and identified sequences of peptides with a signal/noise ratio higher than 10. Antioxidant and antimicrobial properties of hydrolysates were evaluated. An acid-induced aggregation process of the hydrolysates and their corresponding mixtures with NaCAS were also analyzed. The results showed that the enzymatic hydrolysis produced peptides, mostly lower than 3 kDa, with different bioactivities depending on the time of hydrolysis (ti). These hydrolysates lost their ability to aggregate by addition of glucono-delta-lactone, and their incorporation into NaCAS solutions alter the kinetics of the process. Also, the degree of compactness of the NaCAS aggregates, estimated by the fractal dimension of aggregates, was not significantly altered by the incorporation of hydrolysates. However, at higher protein concentrations, when the decrease in pH leads to the formation of NaCAS acid gels, the presence of hydrolysates alters the microstructure and rheological behavior of these gels.es
dc.description.filFil: Hidalgo, María Eugenia. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Física Rosario (IFIR-CONICET); Argentina.es
dc.description.filFil: Folmer Côrrea, Ana Paula. Universidade Federal de Rio Grande do Sul. Instituto de Ciência e Tecnologia de Alimentos; Brasil.es
dc.description.filFil: Mancilla Canales, Manuel Arturo. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Física Rosario (IFIR-CONICET); Argentina.es
dc.description.filFil: Daroit, Daniel. Universidade Federal da Fronteira Sul. Campus Cerro Largo; Brasil.es
dc.description.filFil: Brandelli, Adriano. Universidade Federal de Rio Grande do Sul. Instituto de Ciência e Tecnologia de Alimentos; Brasil.es
dc.description.filFil: Risso, Patricia Hilda. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Facultad de Ciencias Veterinarias. Instituto de Física Rosario (IFIR-CONICET); Argentina.es
dc.description.sponsorshipAgencia Nacional de Promoción Científica y Tecnológica (PICT 2011 1354)es
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)es
dc.description.sponsorshipMinisterio de Ciencia, Tecnología e Innovación Productiva (MINCyT)es
dc.description.sponsorshipUniversidad Nacional de Rosarioes
dc.description.sponsorshipConsejo Nacional de Investigaciones Científicas y Técnicas (CONICET)es
dc.formatapplication/pdf
dc.format.extent510-520es
dc.identifier.issn1873-7137es
dc.identifier.urihttp://hdl.handle.net/2133/10477
dc.language.isoenges
dc.publisherElsevieres
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0268005X14002525es
dc.relation.publisherversionhttps://doi.org/10.1016/j.foodhyd.2014.07.009es
dc.rightsopenAccesses
dc.rights.holderElsevieres
dc.rights.holderHidalgo, María Eugeniaes
dc.rights.holderFolmer Côrrea, Ana Paulaes
dc.rights.holderMancilla Canales, Manuel Arturoes
dc.rights.holderDaroit, Danieles
dc.rights.holderBrandelli, Adrianoes
dc.rights.holderRisso, Patricia Hildaes
dc.rights.holderUniversidad Nacional de Rosarioes
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/2.5/ar/*
dc.subjectBacillus sp. P7es
dc.subjectBovine Sodium Caseinatees
dc.subjectHydrolysateses
dc.subjectBioactivityes
dc.subjectAcid Aggregation and Gelationes
dc.subjectMicrostructurees
dc.titleBiological and physicochemical properties of bovine sodium caseinate hydrolysates obtained by a bacterial protease preparationes
dc.typearticle
dc.typeartículo
dc.typepublishedVersion
dc.type.collectionarticulo
dc.type.versionpublishedVersiones

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