Whey protein isolate hydrolysates obtained with free and immobilized Alcalase: Characterization and detection of residual allergens. (May 2016)

• Record Type: Journal Article
• Authors: Pessato, Tássia B.; Carvalho, Natália C. de; Tavano, Olga L.; Fernandes, Luís Gustavo R.; Zollner, Ricardo de L.; Netto, Flavia M.
• Is Part Of: Food research international. Volume 83(2016:May)
• Page Start: 112
• Page End: 120
• Publication Date: 2016-05
• Subjects: Cow's milk allergy -- Whey proteins -- Enzyme immobilization -- Hydrophobicity -- ELISA; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2016.02.015
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: Protein antigenicity can be reduced by enzymatic hydrolysis, which can be performed either by free or immobilized enzyme. The immobilized enzyme is removed from the reaction medium and reused, while the free enzyme must be inactivated to stop the reaction, generally by heating. Here we have shown that hydrolysates produced with free or immobilized Alcalase on glyoxyl-agarose bead presented different physicochemical properties (hydrophilicity profile, molecular mass distribution, surface hydrophobicity) and different levels of residual milk allergens (α-lactalbumin and β-lactoglobulin). Although, under the studied conditions, the hydrolysis with immobilized enzyme did not reduce the residual allergen levels as efficiently as the free enzyme, the results suggest potential applications of immobilized Alcalase for production of hypoallergenic hydrolysates. Graphical abstract: Highlights: At same conditions free or immobilized Alcalase produced different hydrolysates. Hydrolysates with Immobilized Alcalase (ImA) showed lower degree of hydrolysis (DH). Hydrolysates with Free Alcalase (FA) showed lower surface hydrophobicity (S0 ). Only at pH 8.0/ 65 °C ImA and FA produced similar hydrolysates. Hydrolysates with higher DH and lower S0 presented lower residual α-La and β-Lg levels.