Immobilization of trypsin in lignocellulosic waste material to produce peptides with bioactive potential from whey protein

ABSTRACT: In this study, trypsin (Enzyme Comission 3.4.21.4) was immobilized in a low cost, lignocellulosic support (corn cob powder—CCP) with the goal of obtaining peptides with bioactive potential from cheese whey. The pretreated support was activated with glyoxyl groups, glutaraldehyde and IDA-glyoxyl. The immobilization yields of the derivatives were higher than 83%, and the retention of catalytic activity was higher than 74%. The trypsin-glyoxyl-CCP derivative was thermally stable at 65 ̋C, a value that was 1090-fold higher than that obtained with the free enzyme. The trypsin-IDA-glyoxyl-CCP and trypsin-glutaraldehyde-CCP derivatives had thermal stabilities that were 883- and five-fold higher, respectively, then those obtained with the free enzyme. In the batch experiments, trypsin-IDA-glyoxyl-CCP retained 91% of its activity and had a degree of hydrolysis of 12.49%, while the values for trypsin-glyoxyl-CCP were 87% and 15.46%, respectively. The stabilized derivative trypsin-glyoxyl-CCP was also tested in an upflow packed-bed reactor. The hydrodynamic characterization of this reactor was a plug flow pattern, and the kinetics of this system provided a relative activity of 3.04 ̆ 0.01 U ̈ g ́1 and an average degree of hydrolysis of 23%, which were suitable for the production of potentially bioactive peptides.

• Autores: Bassan, Juliana Cristina; de Souza Bezerra, Thaís Milena; Peixoto, Guilherme; Paulino da Cruz, Clariana Zanutto; Martínez Galán, Julián Paul; dos Santos Vaz, Aline Buda; Santesso Garrido, Saulo; Filice, Marco; Monti, Rubens
• Tipo de recurso: Article of investigation
• Fecha de publicación: 2016
• Institución: Universidad de Antioquia
• Repositorio: Repositorio UdeA
• Idioma: eng
• OAI Identifier: oai:bibliotecadigital.udea.edu.co:10495/11714
• Acceso en línea: http://hdl.handle.net/10495/11714
• Palabra clave: Corn cob powder functionalized; Trypsin; Immobilization; Reactor; Whey protein hydrolysates; Peptides
• Rights: openAccess
• License: Atribución-NoComercial-SinDerivadas 2.5 Colombia