Effect of hydrolysis degree with Alcalase on antioxidant and antigenic properties of whey and colostrum protein hydrolysates

Enzymatic hydrolysis of dairy proteins is aimed to increase their nutritional value and reduce their allergenic properties. It is relevant to study the effects of enzymatic hydrolysis with highly active endopeptidase alсalase on the bioactivity of the whey and colostrum protein components. Dairy hyd...

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Hoofdauteurs:	Lodygin, A. D., Лодыгин, А. Д., Evdokimov, I. A., Евдокимов, И. А.
Formaat:	Статья
Taal:	English
Gepubliceerd in:	2024
Onderwerpen:	Alсalase Peptide profile Antigenic properties Antioxidant activity Colostrum Enzymatic hydrolysis Hydrolysis degree Whey
Online toegang:	https://dspace.ncfu.ru/handle/20.500.12258/26752
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id	ir-20.500.12258-26752
record_format	dspace
spelling	ir-20.500.12258-267522024-02-28T12:15:17Z Effect of hydrolysis degree with Alcalase on antioxidant and antigenic properties of whey and colostrum protein hydrolysates Lodygin, A. D. Лодыгин, А. Д. Evdokimov, I. A. Евдокимов, И. А. Alсalase Peptide profile Antigenic properties Antioxidant activity Colostrum Enzymatic hydrolysis Hydrolysis degree Whey Enzymatic hydrolysis of dairy proteins is aimed to increase their nutritional value and reduce their allergenic properties. It is relevant to study the effects of enzymatic hydrolysis with highly active endopeptidase alсalase on the bioactivity of the whey and colostrum protein components. Dairy hydrolysates with various degree of Alcalase treatment were obtained in the present study. A comparative analysis of cleaved dairy proteins and their peptide fractions with a 5 and 10 kDa cutoff was performed. The protein and peptide composition of hydrolysates was determined using various techniques. The bioactivity of hydrolyzed whey and colostrum samples were estimated. The antioxidant activity of hydrolyzed and fractionated (5 kDa cutoff) whey samples increased by 5.91/6.62-fold and that of colostrum by 14.22/7.24-fold in fluorimetric/spectrophotometric assay, respectively. A significant decrease in the antigenic potential of milk peptides was observed with increasing degree of hydrolysis and subsequent ultrafiltration. Thus, bioactive dairy protein hydrolysates were obtained, which are applicable as a component of specialized foods with proven hypoallergenic properties and high antioxidant activity. 2024-02-28T12:12:52Z 2024-02-28T12:12:52Z 2024 Статья Halavach, T.M., Kurchenko, V.P., Tarun, E.I., Yantsevich, A.V., Shchur, V.V., Tsygankow, V.G., Lodygin, A.D., Evdokimov, I.A., Poklar Ulrih, N. Effect of hydrolysis degree with Alcalase on antioxidant and antigenic properties of whey and colostrum protein hydrolysates // Journal of Agriculture and Food Research. - 2024. - 15. - статья № 100975. - DOI: 10.1016/j.jafr.2024.100975 http://hdl.handle.net/20.500.12258/26752 en Journal of Agriculture and Food Research application/pdf application/pdf
institution	СКФУ
collection	Репозиторий
language	English
topic	Alсalase Peptide profile Antigenic properties Antioxidant activity Colostrum Enzymatic hydrolysis Hydrolysis degree Whey
spellingShingle	Alсalase Peptide profile Antigenic properties Antioxidant activity Colostrum Enzymatic hydrolysis Hydrolysis degree Whey Lodygin, A. D. Лодыгин, А. Д. Evdokimov, I. A. Евдокимов, И. А. Effect of hydrolysis degree with Alcalase on antioxidant and antigenic properties of whey and colostrum protein hydrolysates
description	Enzymatic hydrolysis of dairy proteins is aimed to increase their nutritional value and reduce their allergenic properties. It is relevant to study the effects of enzymatic hydrolysis with highly active endopeptidase alсalase on the bioactivity of the whey and colostrum protein components. Dairy hydrolysates with various degree of Alcalase treatment were obtained in the present study. A comparative analysis of cleaved dairy proteins and their peptide fractions with a 5 and 10 kDa cutoff was performed. The protein and peptide composition of hydrolysates was determined using various techniques. The bioactivity of hydrolyzed whey and colostrum samples were estimated. The antioxidant activity of hydrolyzed and fractionated (5 kDa cutoff) whey samples increased by 5.91/6.62-fold and that of colostrum by 14.22/7.24-fold in fluorimetric/spectrophotometric assay, respectively. A significant decrease in the antigenic potential of milk peptides was observed with increasing degree of hydrolysis and subsequent ultrafiltration. Thus, bioactive dairy protein hydrolysates were obtained, which are applicable as a component of specialized foods with proven hypoallergenic properties and high antioxidant activity.
format	Статья
author	Lodygin, A. D. Лодыгин, А. Д. Evdokimov, I. A. Евдокимов, И. А.
author_facet	Lodygin, A. D. Лодыгин, А. Д. Evdokimov, I. A. Евдокимов, И. А.
author_sort	Lodygin, A. D.
title	Effect of hydrolysis degree with Alcalase on antioxidant and antigenic properties of whey and colostrum protein hydrolysates
title_short	Effect of hydrolysis degree with Alcalase on antioxidant and antigenic properties of whey and colostrum protein hydrolysates
title_full	Effect of hydrolysis degree with Alcalase on antioxidant and antigenic properties of whey and colostrum protein hydrolysates
title_fullStr	Effect of hydrolysis degree with Alcalase on antioxidant and antigenic properties of whey and colostrum protein hydrolysates
title_full_unstemmed	Effect of hydrolysis degree with Alcalase on antioxidant and antigenic properties of whey and colostrum protein hydrolysates
title_sort	effect of hydrolysis degree with alcalase on antioxidant and antigenic properties of whey and colostrum protein hydrolysates
publishDate	2024
url	https://dspace.ncfu.ru/handle/20.500.12258/26752
work_keys_str_mv	AT lodyginad effectofhydrolysisdegreewithalcalaseonantioxidantandantigenicpropertiesofwheyandcolostrumproteinhydrolysates AT lodyginad effectofhydrolysisdegreewithalcalaseonantioxidantandantigenicpropertiesofwheyandcolostrumproteinhydrolysates AT evdokimovia effectofhydrolysisdegreewithalcalaseonantioxidantandantigenicpropertiesofwheyandcolostrumproteinhydrolysates AT evdokimovia effectofhydrolysisdegreewithalcalaseonantioxidantandantigenicpropertiesofwheyandcolostrumproteinhydrolysates
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Effect of hydrolysis degree with Alcalase on antioxidant and antigenic properties of whey and colostrum protein hydrolysates

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