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Influence of the degree of hydrolysis on the bioactive properties of whey protein hydrolysates using Alcalase ®
Author(s) -
Eberhardt Agustina,
López Emilse C,
Ceruti Roberto J,
Marino Fernanda,
Mammarella Enrique J,
Manzo Ricardo M,
Sihufe Guillermo A
Publication year - 2019
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12606
Subject(s) - hydrolysate , hydrolysis , chemistry , whey protein , whey protein isolate , enzymatic hydrolysis , chromatography , solubility , antioxidant , enzyme , food science , organic chemistry
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.