High voltage electrical treatments can eco-efficiently promote the production of high added value peptides during chymotryptic hydrolysis of β-lactoglobulin
作者机构：Institute of Nutrition and Functional Foods (INAF)Dairy Research Center (STELA)Food Science DepartmentUniversité LavalQuébecQCCanada Laboratory of Food Sustainability (EcoFoodLab)Food Science DepartmentUniversité LavalQuébecQCCanada Laboratoire de Transformation Alimentaire et Procédés Électro-Membranaires (LTAPEM)Food Science DepartmentUniversité LavalQuébecQCCanada University of Technology of CompiègneLaboratory of Agro-industrial technologiesCompiègneFrance
出 版 物：《Food Bioscience》 (食品生物科学（英文）)
年 卷 期：2022年第47卷第3期
页 面：197-210页
核心收录：
学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 081704[工学-应用化学] 07[理学] 08[工学] 0817[工学-化学工程与技术] 070303[理学-有机化学] 0703[理学-化学]
基 金：the Natural Sciences and Engineering Research Council of Canada(NSERC) Discovery grant RGPIN-2017-05970 for funding this project
主 题：β-lactoglobulin Peptides High-voltage electrical treatments Eco-efficiency Chymotrypsin Hydrolysis.
摘 要：Chymotryptic hydrolysis of β-lactoglobulin (β-lg) leads to the release of a wide range of biofunctional ***,the proteolysis of native β-lg is limited due to its compact globular structure,thus ending with low yields of *** our previous study showed that eco-efficient High Voltage Electric Treatments (HVET),namely Pulsed Electric Fields (PEF) and Electric Arc (ARC),of β-lg substantially improved its enzymatic hydrolysis,no information regarding the nature of released peptides is available up to ***,the time-dependent release of peptides and the dynamics of this release were discussed in the current *** analysis of the final hydrolysates showed that chymotrypsinolysis of HVET samples released 19% more peptides with higher concentration than the native and preheated ***,1-min HVET were found to be more efficient than 10-min ones as they led to the release of bioactive peptides (even without chymotrypsin) with higher eco-efficiency scores.
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