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Proteins and peptides present in fresh whey and after fermentation to be transformed in a fluid base appropriate to prepare functional beverages were studied. With the SDS-PAGE technique (sodium dodecyl sulfate polyacrylamide gel electrophoresis) it was observed total digestion of high molecular weight proteins such as lactoferrin and serum albumin. Immunoglobulin heavy chains suffered a partial digestion and the light chains were not affected. The major proteins βlactoglobulin and α-lactalbumin did not experience any change. The peptide analysis of the cool whey and base fluid showed a profound change in the post-fermentation profile, with a distribution of 1.000 to 6.000 Dalton. The range of pre-fermentation peptides was 1.500 to 18.000 Dalton. The fermentation process caused a decrease in pH to 3.5 and increased the thermal stability of proteins. The results suggest that whey transformed by this method is a suitable fluid base for designing functional beverages.

Perfil Proteico y Peptídico de una base Fluida para Bebidas Funcionales obtenida por Fermentación de Lactosuero