Nutritional and antigenic characterization of an enzymatic whey protein hydrolysate

The present work was mainly undertaken to describe a method of characterizing protein hydrolysates suitable for use in enteral formulas. A commercial enzymatic whey protein hydrolysate was studied. Its chemical composition, molecular weight distribution, nutritional qualities (assessed by the measur...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1995-04, Vol.43 (4), p.872-875
Main Authors: Boza, J.J. (University of Granada, Granada, Spain.), Martinez-Augustin, O, Gil, A
Format: Article
Language:English
Subjects:
ACIDE AMINE
ALIMENTACION
ALIMENTATION
AMINO ACIDS
AMINOACIDOS
Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts
ANTIGENE
ANTIGENOS
ANTIGENS
Biological and medical sciences
CHEMICAL COMPOSITION
COMPOSICION QUIMICA
COMPOSITION CHIMIQUE
DIET
DIETA
FEEDING
Food industries
FORMULA DIETS
Fundamental and applied biological sciences. Psychology
HYDROLYSAT DE PROTEINES
HYDROLYZED PROTEINS
MOLECULAR WEIGHT
NUTRITIVE VALUE
PESO MOLECULAR
POIDS MOLECULAIRE
PROTEINAS DE SUERO DE LECHE
PROTEINAS HIDROLIZADAS
PROTEINE DE LACTOSERUM
REGIME ALIMENTAIRE
Research and development. New food products, dietetic foods and beverages
VALEUR NUTRITIVE
VALOR NUTRITIVO
WHEY PROTEIN
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Summary:The present work was mainly undertaken to describe a method of characterizing protein hydrolysates suitable for use in enteral formulas. A commercial enzymatic whey protein hydrolysate was studied. Its chemical composition, molecular weight distribution, nutritional qualities (assessed by the measurement of the digestive and metabolic nitrogen utilization in growing rats), and potential antigenicity (by in vitro and in vivo tests) were determined. The large majority of this hydrolysate consisted of small peptides with only a small fraction (7.42%) higher than 10(3) Da but lower than 3 x 10(3) Da. The nutritional quality of the whey protein hydrolysate was good as it resulted in high nitrogen protein utilization and biological value as compared to the protein of reference (casein plus 5% DL-methionine). However, the protein efficiency ratio was slightly lower for the whey protein hydrolysate as compared to the control protein. The antigenicity of the whey protein hydrolysate was about 5 orders of magnitude lower than that of beta-lactoglobulin, and it showed therapeutic and prophylactic properties in guinea pigs sensitized with either the native whey protein or the hydrolysate. The chemical, nutritional, and low antigenic properties of the whey protein hydrolysate make it appropriate for inclusion in enteral formulas, although clinical trials should first be carried out
ISSN:0021-8561
1520-5118
DOI:10.1021/jf00052a005