RT Journal Article
T1 Development and sensory test of a dairy product with ACE inhibitory and antioxidant peptides produced at a pilot plant scale
A1 Estevez Telle, Natalia
A1 Fuciños González, Clara
A1 Rodríguez Sanz, Andrea
A1 Rua Rodriguez, María Luisa
K1 2399 Otras Especialidades Químicas
K1 3309.09 Productos lácteos
K1 2302.24 Péptidos
AB A scale-up process was carried out to obtain potent bioactive peptides from whey protein through a simplehydrolysis process. The scale-up was satisfactory, with results similar to those obtained at lab scale: a fraction ofpeptides < 1 kDa with ACE inhibitory activity of 18.44 ± 2.47 μg/mL, a DPPH value of 69.40 ± 0.44%, and anORAC value of 3.37 ± 0.03 μmol TE/mg protein. The peptide sequences responsible for the ACE inhibitoryactivity were also similar to those identified at lab scale: PM, LL, LF, HFKG and PT. The hydrolysate was used as afunctional ingredient in a low-fat yoghurt. The consumer sensory taste panel found no significant difference (p >0.05) between the bitterness of the control and the functional yoghurt, and about 50% of consumers would buyit. The hydrolysate maintained its bioactivities for 4 months at −20 ◦C (after thawing and pasteurisation), and for1 week in yoghurt at 4 ◦C.
PB Food Chemistry
SN 03088146
YR 2022
FD 2022-11
LK http://hdl.handle.net/11093/4082
UL http://hdl.handle.net/11093/4082
LA eng
NO Food Chemistry, 394, 133459 (2022)
NO Financiado para publicación en acceso aberto: Universidade de Vigo/CISUG
DS Investigo
RD 04-dic-2024