Enzymatic production of bioactive peptides from scotta, an exhausted by-product of ricotta cheese processing.

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ID: 90603
2019
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Abstract
The present work reports the enzymatic valorisation of the protein fraction of scotta, a dairy by-product representing the exhausted liquid residue of ricotta production. Scotta was subjected to ultra-filtration with membrane cut-offs from 500 to 4 kDa and the obtained protein-enriched fractions were used for the optimization of enzyme-based digestions aimed at producing potentially bioactive peptides. Nine different commercial proteases were tested and the best digestion conditions were selected based on protein yield, fraction bioactivity and foreseen scale up processing costs. Scale up of the 3% Pancreatin or 5% Papain processes was performed up to 2 L (37°C or 60°C respectively, 1 h incubation), and the digestion efficiency increased with the reaction volume as well as antioxidant activity (up to 60 gBSA eq/L and to 1.7 gAA eq/L). Retentate 1 digested fractions also showed, for the first time in dairy-based peptides, anti-tyrosinase activity, up to 0.14 gKA eq/L. Digested proteins were sub-fractionated by means of physical membrane separations and 30-10 kDa fraction from Papain treatment showed the highest antioxidant and anti-tyrosinase activities. The peptide sequence of the most bioactive fractions was achieved.
Reference Key
monari2019enzymaticplos Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Monari, Stefania;Ferri, Maura;Russo, Claudio;Prandi, Barbara;Tedeschi, Tullia;Bellucci, Paolo;Zambrini, Angelo Vittorio;Donati, Emanuela;Tassoni, Annalisa;
Journal PloS one
Year 2019
DOI
10.1371/journal.pone.0226834
URL
Keywords
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