Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/92907
Full metadata record
DC FieldValueLanguage
dc.contributor.CRUESPUNIVERSIDADE DE ESTADUAL DE CAMPINASpt_BR
dc.typeArtigo de periódicopt_BR
dc.titleChemical-nutritional Characterization Of A Whey Protein Isolate, A Bovine Collagen Hydrolysate And Mixtures Of The Two Products [caracterização Químico-nutricional De Um Isolado Protéico De Soro De Leite, Um Hidrolisado De Colágeno Bovino E Misturas Dos Dois Produtos]pt_BR
dc.contributor.authorFlor Ziegler F.L.pt_BR
dc.contributor.authorSgarbieri V.C.pt_BR
unicamp.authorFlor Ziegler, F.L., Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos, Departamento de Alimentos e Nutrição, R. Monteiro Lobato, 80, Cidade Universitária, 13083-970, Campinas, SP, Brazilpt_BR
unicamp.authorSgarbieri, V.C., Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos, Departamento de Alimentos e Nutrição, R. Monteiro Lobato, 80, Cidade Universitária, 13083-970, Campinas, SP, Brazilpt_BR
dc.description.abstractObjective: 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. © 2009 Revista de Nutrição.en
dc.relation.ispartofRevista de Nutricaopt_BR
dc.date.issued2009pt_BR
dc.identifier.citationRevista De Nutricao. , v. 22, n. 1, p. 61 - 70, 2009.pt_BR
dc.language.isoptpt_BR
dc.description.volume22pt_BR
dc.description.issuenumber1pt_BR
dc.description.firstpage61pt_BR
dc.description.lastpage70pt_BR
dc.rightsabertopt_BR
dc.sourceScopuspt_BR
dc.identifier.issn14155273pt_BR
dc.identifier.doi10.1590/S1415-52732009000100006pt_BR
dc.identifier.urlhttp://www.scopus.com/inward/record.url?eid=2-s2.0-69549085014&partnerID=40&md5=8c17bd31f1aa2c40734a8eea67ebf58fpt_BR
dc.date.available2015-06-26T13:37:57Z
dc.date.available2015-11-26T15:39:09Z-
dc.date.accessioned2015-06-26T13:37:57Z
dc.date.accessioned2015-11-26T15:39:09Z-
dc.description.provenanceMade available in DSpace on 2015-06-26T13:37:57Z (GMT). No. of bitstreams: 1 2-s2.0-69549085014.pdf: 154690 bytes, checksum: 334e750b3f6e556331770f74207ec15c (MD5) Previous issue date: 2009en
dc.description.provenanceMade available in DSpace on 2015-11-26T15:39:09Z (GMT). No. of bitstreams: 2 2-s2.0-69549085014.pdf: 154690 bytes, checksum: 334e750b3f6e556331770f74207ec15c (MD5) 2-s2.0-69549085014.pdf.txt: 34759 bytes, checksum: 7c798de9db02cb09f614179020b1ff2e (MD5) Previous issue date: 2009en
dc.identifier.urihttp://www.repositorio.unicamp.br/handle/REPOSIP/92907
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/92907-
dc.identifier.idScopus2-s2.0-69549085014pt_BR
dc.description.referenceBello, J., Los alimentos funcionales o nutraceuticos: nueva gama de productos em la indústria alimentaria (1995) Alimentaria: Rev Technol Hig Alim, 265, pp. 25-30pt_BR
dc.description.reference(2003) Functional foods report, , www.nutritionbusiness.com, Nutrition Business Journal [cited 2004 Jan 24] Available frompt_BR
dc.description.referenceSloan, A.E., The top 10 functional food trends: the next generation (2002) Food Technol, 56 (4), pp. 32-57pt_BR
dc.description.referenceSgarbieri, V.C., Food proteins and peptides presenting specific protection to human healthy (a review) (1999) Food for health in the pacific rim, pp. 335-352. , Whitaker JR, Norman FH, Shoemaker CF, Singh RP, editores. Thrumbull, Conn: Food and Nutrition Presspt_BR
dc.description.referenceSgarbieri, V.C., Propriedades fisiológicas-funcionais das proteínas do soro de leite (2004) Rev Nutr, 17 (4), pp. 397-409pt_BR
dc.description.referenceSgarbieri, V.C., The role of dietary energy and of macrocomponents of foods in modulating carcinogenesis (an review) (1999) Cienc Cultura, 51 (2), pp. 104-121pt_BR
dc.description.referenceDias, N.F.G.P., Sgarbieri, V.C., Jacobucci, H.B., Rangel, H.A., Tanikawa, C., Dietary protein, immune function and colon carcinogenesis in mouse (2006) Lait, 86, pp. 213-226pt_BR
dc.description.referenceMezzaroba, L.F.H., Carvalho, J.E., Ponezi, A.N., Antônio, M.A., Monteiro, K.M., Possenti, A., Antiulcerative properties of bovine alpha-lactalbumin (2006) Intern Dairy J, 16 (9), pp. 1005-1012pt_BR
dc.description.referenceMoreno, Y.F., Sgarbieri, V.C., da Silva, M.N., Toro, A., Vilela, M.N., Features of whey protein concentrate supplementation in children with rapidly progressive HIV infection (2005) J Trop Pediatrics, 52 (1), pp. 34-38pt_BR
dc.description.referenceZiegler, F.L.Z., (2006) Desenvolvimento de um produto dietético funcional para idosos [dissertação], , Campinas: Universidade Estadual de Campinaspt_BR
dc.description.referenceOesser, 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) (1999) J Nutr, 129 (10), pp. 1891-1895pt_BR
dc.description.referenceOesser, S., Seifert, J., Stimulation of type II collagen biosynthesis and secretion in bovine chondrocytes cultured with degraded collagen (2003) Cell Tissue Res, 311 (3), pp. 393-399pt_BR
dc.description.referenceMoskowitz, R.W., Role of collagen hydrolysate in bone and joint disease (2000) Semin Arthrites Rheum, 30 (2), pp. 87-99pt_BR
dc.description.reference(1990) Official Methods of Analysis, , Association of Official Analytical Chemists 15th ed. Washington (DC)pt_BR
dc.description.referenceBligh, E.G., Dyer, W.J., A rapid method of total lipid extraction and purification (1959) Can J Biochem Physiol, 37 (8), pp. 911-917pt_BR
dc.description.referenceAdler-Nissen, J., Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid (1979) J Agric Food Chem, 27 (6), pp. 1256-1262pt_BR
dc.description.referenceMorr, C.V., German, B., Kinsella, J.E., Regenstein, J.P., Buren, V., Kilara, A., Collaborative study to develop a standardized food protein solubility procedure (1985) J Food Sci, 50 (6), pp. 1715-1718pt_BR
dc.description.referenceSgarbieri, V.C., Proteínas em alimentos protéicos: propriedades, degradações, modificações (1996) São Paulo Cap, pp. 366-378. , Cap. IVpt_BR
dc.description.referenceReeves, P.G., Nielsen, F.H., Fahey, J.G.C., 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 (1993) J Nutr, 123 (11), pp. 1939-1951pt_BR
dc.description.reference(2000) 52a Assembléia Geral da Associação Médica Mundial, , Declaração de Helsinki Edinburgo, Escócia, outubro dept_BR
dc.description.referenceCriam, M.G., Munro, H.N., Proteins (1982) Present Knowledge in nutrition, , Olson RE, editor. 5th ed. Washington (DC): Nutrition Foundationpt_BR
dc.description.reference(1990) Report on a joint FAO/WHO Expert Consultation on Protein Quality Evaluation, , World Health Organization Bethesda: FAOpt_BR
dc.description.referenceBounous, G., Gold, P., The biological activity of undenatured dietary whey proteins: role of glutathione (1991) Clin Invest Med, 14 (4), pp. 296-309pt_BR
dc.description.referenceMarshall, N.D., Therapeutic applications of whey protein (2004) Altern Med Rev, 9 (2), pp. 136-156pt_BR
dc.description.referenceCriam, M.G., Munro, H.N., Proteins (1982) Present Knowledge of nutrition, , 5th ed. Washington (DC): The Nutrition Foundationpt_BR
dc.description.referenceBrenan, M.F., Cerra, F., Daly, J.M., Fisher, J.E., Maclawer, L.L., Smith, R.J., Report in a research workshop: branched chain amino acids in stress and injury (1986) J Parent Ent Nutr, 10 (5), pp. 446-452pt_BR
dc.description.referenceAlexander, J.W., Gottschlich, M.M., Nutritional immunomodulation in burn patients (1990) Crit Care Med, 18 (2), pp. S149-S153pt_BR
dc.description.referenceHambraens, L., Nutritional aspects of milk proteins (1982) Development of dairy chemistry, pp. 289-313. , Fox PF, editor. London: Applied Sciencept_BR
dc.description.referenceSatterlee, L.D., Protein for use in foods (1981) Food Technol, 35, pp. 53-60pt_BR
dc.description.referenceHeine, W.E., Klein, P.D., Reeds, P.J., The importance of a-lactalbumin in infantile nutrition (1991) J Nutr, 121 (3), pp. 277-283pt_BR
dc.description.referenceFriedman, M., Nutritional value of proteins from different food sources (1996) A review. J Agric Food Chem, 44 (1), pp. 6-29pt_BR
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
2-s2.0-69549085014.pdf151.06 kBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.