HOME > EDICIONES > Año 2002, Volumen 52 - Número 1
Artículos Originales
Caracterização do perfil peptídico e de aminoácidos em hidrolisados de caseína
Harriman Aley Morais, Cristiane Márcia da Silva Barbosa, Daniella Cristine Fia/ho Lopes, Mônica Cristina de O/iveira, Maria/ice Pinto Cae/ho Silvestre.
Laboratório de Bromatologia Faculdade de Farmácia da UFMG, Av. Olegário Maciel - Belo Horizonte - MG - Brasil.
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SUMMARY
Characterization of peptide and aminoacid profile in casein hydrolysates
The nutritional quality of protein hydrolysates has been related in several reports to their di- and tripeptide contents. In the present work different hydrolytic conditions were tested using papain in order to prepare casein hydrolysates with a suitable peptide profile for being used in special diets. The hydrolysates were fractionated by size-exclusion HPLC and the rapid Correct Fraction Area method was used for quantifying the peptides. Among the five hidrolytic conditions studied, three of them gave rise to preparations having nutritionally similar peptide profiles. However, the use of the temperature of 37°C and enzyme: substrate ratio (E:S) of 2% may probably be the most economical condition for industrial production.
Key words: Special diets, enzytmatic hydrolysis, casein, peptides, papain, nutritional quality.
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PRIVACIDAD | ACCESIBILIDAD
ALAN-VE ISSN 0004-0622 - Depósito Legal: pp 199602DF83
Sociedad Latinoamericana de Nutrición
Producción editorial en Venezuela: Capítulo Venezolano - RIF: J-30843129-0
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