Effect of enzymatic hydrolysis with Alcalase or Protamex on technological and antioxidant properties of whey protein hydrolysates.

Autor: Di Filippo G; Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy., Melchior S; Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy. Electronic address: sofia.melchior@uniud.it., Plazzotta S; Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy., Calligaris S; Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy., Innocente N; Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2024 Jul; Vol. 188, pp. 114499. Date of Electronic Publication: 2024 May 09.
DOI: 10.1016/j.foodres.2024.114499
Abstrakt: The aim of this study was to evaluate the effect of the enzymatic hydrolysis, performed using Alcalase and Protamex enzymes, on the technological functionalities and the antioxidant capacity of whey protein hydrolysates (WPHs) to identify the conditions allowing to obtain target functionality/ies. Samples were characterized for hydrolysis degree (DH), molecular weight distribution, structural properties, and food-related functionalities. Free sulfhydryl groups and surface hydrophobicity significantly decreased with the increase in DH, regardless of the used enzyme. The foaming and antioxidant properties of Alcalase WPHs were higher as compared to those of WPI, reaching the maximum value at DH = 18-20 %, while higher DH resulted in impaired functionality. Gelling properties were guaranteed when WPI was hydrolysed by Protamex at DH < 15 % while foaming and antioxidant abilities were fostered at 15 < DH < 21 %. These results were well correlated with MW distribution and were rationalized into a road map which represents a useful tool in the selection of proper hydrolysis conditions (time, DH, enzyme type) to obtain WPHs with tailored functionalities. Research outcomes highlighted the possibility to drive protein hydrolysis to optimize the desired functionality/ies.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 The Author(s). Published by Elsevier Ltd.. All rights reserved.)
Databáze: MEDLINE
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