Effect of high hydrostatic pressure on the antioxidant capacity and peptic hydrolysis of whey proteins

Landim, Ana Paula Miguel; Chávez, Davy William Hidalgo; Rosa, Jeane Santos da; Mellinger-Silva, Caroline; Rosenthal, Amauri

doi:10.1590/0103-8478cr20200560

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FOOD TECHNOLOGY • Cienc. Rural 51 (4) • 2021 • https://doi.org/10.1590/0103-8478cr20200560 copy

Effect of high hydrostatic pressure on the antioxidant capacity and peptic hydrolysis of whey proteins

Efeito da alta pressão hidrostática na hidrólise péptica das proteínas do soro de leite e na capacidade antioxidante

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT:

The effect of high hydrostatic pressure (HHP) application on whey protein concentrate was evaluated both before (pre-treatment - PT) and during (hydrolysis assisted - HA) hydrolysis processes. A factorial design 22 with 3 central points was used with pressure (100, 250, 400 MPa) and time (5, 20 and 35 minutes) as independent variables. The hydrolysis was evaluated and monitored by soluble protein, aromatic amino acid contents and RP-HPLC. ABTS and ORAC tests were used to evaluate the in vitro antioxidant capacity. The reduction of soluble protein content was approximately 20% for conventional hydrolysis and for all PT treatments up to 4 h of reaction, while HHP assisted hydrolysis at 100 MPa showed a 35% protein reduction after 35 minutes of reaction. In addition, pressurization favored peptic hydrolysis of β-lactoglobulin by up to 98% and also improved the in vitro antioxidant capacity of the hydrolysates, which increased from 34.25 to 60.89 μmoles TE g-1 of protein in the best treatment. The results suggest that the use of HHP assisted hydrolysis favored the peptic hydrolysis, with a reduction in hydrolysis time and increased antioxidant activity.

Key words:
Enzymatic hydrolysis; Pepsin; High hydrostatic pressure; Antioxidant capacity

Universidade Federal de Santa Maria Universidade Federal de Santa Maria, Centro de Ciências Rurais , 97105-900 Santa Maria RS Brazil , Tel.: +55 55 3220-8698 , Fax: +55 55 3220-8695 - Santa Maria - RS - Brazil
E-mail: cienciarural@mail.ufsm.br

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[1] E-mail: caroline.mellinger@embrapa.br. ^*Corresponding author.

-------------------HHP^a assisted hydrolysis (AH)-------------------			-----------------------HHP^a pre-treated sample (PT)-----------------------
Assay	Pressure	Time	Assay	Pressure	Time
AH1	-1 (100)	-1(5)	PT1	-1 (100)	-1(5)
AH2	1 (400)	-1 (5)	PT2	1 (400)	-1 (5)
AH3	-1 (100)	1(35)	PT3	-1 (100)	1(35)
AH4	1 (400)	1 (35)	PT4	1 (400)	1 (35)
AH5 (C)	0 (250)	0 (20)	PT5 (C)	0 (250)	0 (20)
AH6 (C)	0 (250)	0 (20)	PT6 (C)	0 (250)	0 (20)
AH7 (C)	0 (250)	0(20)	PT7 (C)	0 (250)	0(20)

-------------------------------------------------------------------HHP^a-pretreatment WPC^b-----------------------------------------------------------------
Term	ABTS^c		ORAC^d		Soluble Protein		Aromatic Amino Acid
	R2=0.9987; R2Adj=0.9937		R2=0.9985; R2Adj=0.9926		R2=0.9344; R2Adj=0.6717		R2=0.9344; R2Adj=0.6718
	Coeff.	P	Coeff.	p	Coeff.	p	Coeff.	p
Mean/Interc.	48.20	0.003	203.84	0.010	8.322	0.001	0.039	0.009
(1)Pressure(L)	-1.32	0.135	-52.46	0.046	0.148	0.092	0.000	0.633
Pressure(Q)	-4.66	0.033	-68.40	0.030	0.200	0.059	-0.005	0.074
(2)Time (L)	-3.08	0.058	55.29	0.043	0.025	0.448	-0.005	0.088
1L by 2L	0.95	0.184	-80.28	0.030	0.059	0.225	-0.007	0.065
-----------------------------------------------------HHP^a-pretreatment (Time 1 minute of process) ------------------------------------------------------
Term	ABTS^c		ORAC^d		Soluble protein		Aromatic Amino Acid
	R2=0.9987; R2Adj:=0.9937		R2=0.9985; R2Adj=0.9926		R2=0.9344; R2Adj=0.671		R2=0.9778; R2Adj=0.8888
	Coeff.	P	Coeff.	p	Coeff.	p	Coeff.	p
Mean/Interc.	51.05	0.002	294.26	0.013	9.900	0.005	0.124	0.019
(1)Pressure(L)	-0.88	0.150	-100.35	0.046	-0.141	0.376	-0.018	0.158
Pressure(Q)	-3.88	0.030	-96.38	0.041	-0.176	0.278	-0.015	0.160
(2)Time (L)	-3.68	0.037	95.81	0.048	0.212	0.267	-0.003	0.638
1L by 2L	-1.08	0.123	-57.31	0.079	-0.145	0.367	-0.016	0.174
-----------------------------------------------------HHP^a-pretreatment (Time 60 minutes of process) ---------------------------------------------------
Term	ABTS^c		ORAC^d		Soluble protein		Aromatic Amino Acid
	R2=0.9987; R2Adj=0.9937		R2=0.9985; R2Adj=0.9926		R2=0.9344; R2Adj=0.6718		R2=0.9344; R2Adj=0.6718
	Coeff.	P	Coeff.	p	Coeff.	p	Coeff.	p
Mean/Interc.	153.29	0.006	1526.62	0.013	25.260	0.010	0.932	0.044
(1)Pressure(L)	-13.15	0.078	-749.63	0.032	-2.509	0.119	-0.334	0.148
Pressure(Q)	-18.03	0.050	-165.69	0.125	-0.001	0.998	-0.004	0.965
(2)Time (L)	-5.45	0.185	456.19	0.053	-0.876	0.317	0.148	0.312
1L by 2L	1.25	0.583	-234.65	0.102	-1.130	0.254	0.290	0.170

--------------------------------------------------HHP^a-pretreatment (Time 120 minutes of process)----------------------------------------------------
Term	ABTS^c		ORAC^d		Soluble protein		Aromatic Amino Acid
	R2=0.9999; R2Adj=0.9996		R2=0.94227; R2Adj=0.7113		R2=0.9848; R2Adj=0.9240		R2=0.9416; R2Adj=0.7081
	Coeff.	P	Coeff.	P	Coeff.	P	Coeff.	P
Mean/Interc.	48.09	0.001	601.40	0.038	7.665	0.008	0.478	0.020
(1)Pressure(L)	-5.12	0.006	-102.43	0.255	-0.561	0.136	-0.026	0.401
Pressure(Q)	-0.98	0.027	-10.30	0.830	-0.025	0.852	-0.028	0.337
(2)Time (L)	-0.88	0.034	82.41	0.309	-0.422	0.178	-0.062	0.185
1L by 2L	0.38	0.078	-115.68	0.229	-0.681	0.112	0.006	0.791
---------------------------------------------------HHP^a-pretreatment (Time 180 minutes of process) ---------------------------------------------------
Term	ABTS^c		ORAC^d		Soluble protein		Aromatic Amino Acid
	R2=0.9998; R2Adj=0.9989		R2=0.9999; R2Adj=0.9997		R2=0.9948; R2Adj=0.9738		R2=0.9990; R2Adj=0.9950
	Coeff.	P	Coeff.	P	Coeff.	P	Coeff.	P
Mean/Interc.	50.78	0.001	630.34	0.002	7.443	0.004	0.482	0.005
(1)Pressure(L)	-3.98	0.015	-125.93	0.014	-0.517	0.079	-0.058	0.051
Pressure(Q)	-3.44	0.015	-86.59	0.018	-0.099	0.326	-0.080	0.032
(2)Time (L)	-1.35	0.044	220.59	0.008	0.099	0.367	-0.095	0.031
1L by 2L	-2.75	0.022	-208.96	0.008	-0.700	0.058	-0.013	0.218
---------------------------------------------------HHP^a-pretreatment (Time 240 minutes of process) ---------------------------------------------------
Term	ABTS^c		ORAC^d		Soluble protein		Aromatic Amino Acid
	R2=0.9993; R2Adj=0.9962		R2=0.9956; R2Adj=0.9781		R2=0.9994; R2Adj=0.9972		R2=0.9987; R2Adj=0.9933
	Coeff.	P	Coeff.	P	Coeff.	P	Coeff.	P
Mean/Interc.	48.83	0.001	606.37	0.016	6.768	0.001	0.573	0.004
(1)Pressure(L)	-1.63	0.037	-100.11	0.116	-0.426	0.025	-0.055	0.056
Pressure(Q)	-1.68	0.031	-55.58	0.178	-0.051	0.179	-0.061	0.044
(2)Time (L)	-1.63	0.037	179.59	0.065	0.291	0.037	-0.097	0.032
1L by 2L	-1.63	0.037	-176.08	0.067	-0.458	0.023	-0.003	0.623

---------------------------------------------------------------------Assisted HHP^a-----------------------------------------------------------------------------
Term	ABTS^c		ORAC^d		Soluble protein		Aromatic Amino Acid
	R2=0.9884; R2Adj:0.9425		R2=0.9936; R2Adj:0.9679		R2=0.9991; R2Adj:0.9955		R2=0.9994; R2Adj:0.9969
	Coeff.	P	Coeff.	P	Coeff.	P	Coeff.	P
Mean/Interc.	54.94	0.004	380.94	0.014	9.76	0.003	9.76	0.003
(1)Pressure(L)	-3.20	0.089	21.46	0.286	0.51	0.079	0.51	0.079
Pressure(Q)	-1.08	0.219	40.87	0.137	-0.01	0.909	-0.01	0.909
(2)Time (L)	0.53	0.445	106.37	0.062	-2.06	0.020	-2.06	0.020
1L by 2L	2.27	0.124	49.79	0.130	0.05	0.558	0.05	0.558