Chemical-nutritional characterization of a whey protein isolate, a bovine collagen hydrolysate and mixtures of the two products
Keywords:
Collagen, Milk proteins, Whey protein isolateAbstract
Objective
The objective was the chemical and nutritional study of a bovine whey protein isolate, a bovine collagen hydrolysate and mixtures of the two products aiming at high nutritional and functional value.
Methods
Centesimal composition and amino acid analyses were performed on both proteinaceous materials for the calculation of an adequate amino acid profile based on the Food and Agriculture Organization/World Health Organization recommendation. The nutritive value indexes for the whey protein isolate, the collagen hydrolysate and mixtures of both proteins were determined in rats through growth assay and nitrogen balance. The experimental parameters from nutritional assays were submitted to analysis of variance and the Tukey test applied for differences among means (p<0.05).
Results
The whey protein isolate met all the requirements of the Food and Agriculture Organization/World Health Organization reference for essential amino acids while the collagen hydrolysate showed deficiency in all essential amino acids and complete absence of tryptophan. The casein showed higher efficiency than the whey isolate and mixtures of both proteins in promoting growth in the rat. There was no statistical difference in growth between the whey protein isolate and the mixture of 60% whey protein isolate and 40% collagen hydrolysate. In all other indexes of protein nutritive value the mixture 60% whey protein isolate and 40% collagen hydrolysate revealed itself equal or superior to casein and the 100% whey isolate.
Conclusion
The protein mixture 60% whey protein isolate and 40% collagen hydrolysate showed high nutritive value and water solubility indexes, considered favorable properties as an ingredient for the formulation of dietetic products for elderly people.
References
Bello J. Los alimentos funcionales o nutraceuticos: nueva gama de productos em la indústria alimentaria. Alimentaria: Rev Technol Hig Alim. 1995; 265:25-30.
Nutrition Business Journal 2003. Functional foods report. [cited 2004 Jan 24] Available from: .
Sloan AE. The top 10 functional food trends: the next generation. Food Technol. 2002; 56 (4):32-57.
Sgarbieri VC. Food proteins and peptides presenting specific protection to human healthy (a review). Food for health in the pacific rim. In: Whitaker JR, Norman FH, Shoemaker CF, Singh RP, editores. Thrumbull, Conn: Food and Nutrition Press; 1999. p.335-52.
Sgarbieri VC. Propriedades fisiológicas-funcionais das proteínas do soro de leite. Rev Nutr. 2004; 17(4):397-409.
Sgarbieri VC. The role of dietary energy and of macrocomponents of foods in modulating carcinogenesis (an review). Cienc Cultura. 1999; 51(2):104-21.
Dias NFGP, Sgarbieri VC, Jacobucci HB, Rangel HA, Tanikawa C. Dietary protein, immune function and colon carcinogenesis in mouse. Lait. 2006; 86: 213-26.
Mezzaroba LFH, Carvalho JE, Ponezi AN, Antônio MA, Monteiro KM, Possenti A, et al. Antiulcerative properties of bovine alpha-lactalbumin. Intern Dairy J. 2006; 16(9):1005-12.
Moreno YF, Sgarbieri VC, da Silva MN, Toro A, Vilela MN. Features of whey protein concentrate supplementation in children with rapidly progressive HIV infection. J Trop Pediatrics. 2005; 52(1):34-8.
Ziegler FLZ. Desenvolvimento de um produto dietético funcional para idosos [dissertação]. Campinas: Universidade Estadual de Campinas; 2006.
Oesser S, Adam M, Babel E, Seifert J. Oral administration of 14C-labelbed gelatin hydrolysate leads to an accumulation of radioactivity in cartilage of mice (C57/BL). J Nutr. 1999; 129(10):1891-5.
Oesser S, Seifert J. Stimulation of type II collagen biosynthesis and secretion in bovine chondrocytes cultured with degraded collagen. Cell Tissue Res. 2003; 311(3):393-9.
Moskowitz RW. Role of collagen hydrolysate in bone and joint disease. Semin Arthrites Rheum. 2000; 30(2):87-99.
Association of Official Analytical Chemists. Official Methods of Analysis. 15th ed. Washington (DC); 1990.
Bligh EG, Dyer WJ. A rapid method of total lipid extraction and purification. Can J Biochem Physiol. 1959; 37(8):911-7.
Adler-Nissen J. Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid. J Agric Food Chem. 1979; 27(6):1256-62.
Morr CV, German B, Kinsella JE, Regenstein JP, Buren V, Kilara A, et al. Collaborative study to develop a standardized food protein solubility procedure. J Food Sci. 1985; 50(6):1715-8.
Sgarbieri VC. Proteínas em alimentos protéicos: propriedades, degradações, modificações. São Paulo; 1996. Cap. IV, p.366-78.
Reeves PG, Nielsen FH, Fahey JGC. AIN-93. Purified diets for laboratory rodents: Final report of the American Institute of Nutrition Ad Hoc Writing Committee on the formulation of the AIN-76A rodent diet. J Nutr. 1993; 123(11):1939-51.
Declaração de Helsinki. 52ª Assembléia Geral da Associação Médica Mundial. Edinburgo, Escócia, outubro de 2000.
Criam MG, Munro HN. Proteins. In Olson RE, editor. Present Knowledge in nutrition. 5th ed. Washington (DC): Nutrition Foundation; 1982.
World Health Organization. Report on a joint FAO/WHO Expert Consultation on Protein Quality Evaluation. Bethesda: FAO; 1990.
Bounous G, Gold P. The biological activity of undenatured dietary whey proteins: role of glutathione. Clin Invest Med. 1991; 14(4):296-309.
Marshall ND. Therapeutic applications of whey protein. Altern Med Rev. 2004; 9(2):136-56.
Criam MG, Munro HN. Proteins. In: Present Knowledge of nutrition. 5th ed. Washington (DC): The Nutrition Foundation; 1982.
Brenan MF, Cerra F, Daly JM, Fisher JE, Maclawer LL, Smith, RJ, et al. Report in a research workshop: branched chain amino acids in stress and injury. J Parent Ent Nutr. 1986; 10(5):446-52.
Alexander JW, Gottschlich MM. Nutritional immunomodulation in burn patients. Crit Care Med. 1990; 18(2):S149-53.
Hambraens L. Nutritional aspects of milk proteins. In: Fox PF, editor. Development of dairy chemistry. London: Applied Science; 1982. p.289-313.
Satterlee LD. Protein for use in foods. Food Technol. 1981; 35:53-60.
Heine WE, Klein PD, Reeds PJ. The importance of D-lactalbumin in infantile nutrition. J Nutr. 1991; 121(3):277-83.
Friedman M. Nutritional value of proteins from different food sources. A review. J Agric Food Chem. 1996; 44(1):6-29.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Fabiane La Flor ZIEGLER, Valdemiro Carlos SGARBIERI
This work is licensed under a Creative Commons Attribution 4.0 International License.
