Whey hydrolysate-based ingredient with dual functionality: From production to consumer's evaluation

Autor: Luciano P. Silva, José Eduardo da Silva-Santos, Maura V. Prates, Danillo Macêdo Gomes, Ana Iraidy S. Brígida, Lourdes M.C. Cabral, Rosires Deliza, Luisa Ozorio, Carlos Bloch, C. Y. Takeiti, Caroline Mellinger-Silva, A. A. L. Furtado
Rok vydání: 2019
Předmět:
Zdroj: Food Research International. 122:123-128
ISSN: 0963-9969
DOI: 10.1016/j.foodres.2019.03.060
Popis: The aim of the present study concerns the development, characterization and sensory evaluation of a dual-functional whey hydrolysate. Four concentrations of commercial pepsin (0.48%, 0.95%, 1.43%, 1.91% w/w) were evaluated. The hydrolyses curves and the Reversed-Phase High Performance Liquid Chromatography analyses showed a direct relationship between enzyme concentration and degree of hydrolysis. Through mass spectrometry 21 peptides were identified and 5 of them have never been described in the literature before. The hydrolysate produced (PC3) induced a vascular relaxation of 65.02% in phenylephrine-contracted rat aortic rings. PC3 powder presented a homogeneous aspect with a mean particle size of 86.39 μm, high water solubility (>92%) in a wide pH range (1−12) and an increase of 33% in oil absorption capacity, when compared to the unhydrolyzed product. Sensory analysis showed a high acceptance (7.6 in a 9-point hedonic scale) of the hydrolysate among 100 consumers. The results brought the possibility of developing a whey hydrolysate with high vasorelaxant activity, great technological properties and sensory appeal, as an interesting dual-functional ingredient to be incorporated into food products.
Databáze: OpenAIRE
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