Influence of the degree of hydrolysis on the bioactive properties of whey protein hydrolysates using Alcalase

Whey protein concentrate was enzymatically hydrolysed at several time courses using the commercial preparation Alcalase® 2.4 L, different hydrolysates were achieved, and the effect of degree of hydrolysis (DH) on both technological and biological properties was studied. Results have shown that solub...

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Bibliographic Details
Published in:International journal of dairy technology 2019-11, Vol.72 (4), p.573-584
Main Authors: Eberhardt, Agustina, López, Emilse C, Ceruti, Roberto J, Marino, Fernanda, Mammarella, Enrique J, Manzo, Ricardo M, Sihufe, Guillermo A
Format: Article
Language:English
Subjects:
Additives
Angiotensin‐converting enzyme
Antioxidants
Biological activity
Biological properties
Dairy technology
Formulations
Functional properties
High-performance liquid chromatography
Hydrolysates
Hydrolysis
Hydrophobicity
Liquid chromatography
Proteins
Subtilisin
Whey
Whey protein
Whey protein concentrate
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Summary:Whey protein concentrate was enzymatically hydrolysed at several time courses using the commercial preparation Alcalase® 2.4 L, different hydrolysates were achieved, and the effect of degree of hydrolysis (DH) on both technological and biological properties was studied. Results have shown that solubility, antioxidant and ACE inhibition activities were increased as DH was also augmented from about 8 to 17%. RP‐HPLC studies also revealed a decrease in hydrophobicity when samples were hydrolysed in comparison with controls. When the enzyme hydrolytic action was augmented, it stimulated both the bioactivity of whey protein and relevant technological properties, allowing these hydrolysates to be employed as additives in the development of food formulations.
ISSN:1364-727X
1471-0307
DOI:10.1111/1471-0307.12606