| Autor: |
Daniela Alidee Tolentino-Barroso, Luis Guillermo González-Olivares, Jesús Guadalupe Pérez-Flores, Elizabeth Contreras-López, Laura Berenice Olvera-Rosales, Meyli Claudia Escobar-Ramírez, Enrique J. Olloqui, Emmanuel Pérez-Escalante |
| Jazyk: |
angličtina |
| Rok vydání: |
2023 |
| Předmět: |
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| Zdroj: |
Biology and Life Sciences Forum, Vol 26, Iss 1, p 63 (2023) |
| Druh dokumentu: |
article |
| ISSN: |
2673-9976 |
| DOI: |
10.3390/Foods2023-15020 |
| Popis: |
Bovine whey remains a common pollutant from food, and diverse strategies to mitigate it have been formed. Therefore, this study aimed to generate a functional ingredient from whey hydrolysis to be incorporated into beverage formulations. Hydrolysis at pH = 8 for 7 h was performed in order to determine the sample to be added to the beverage. It was elaborated according to a local producer, and its ACE inhibition capacity was tested. Kinetics showed that the degree of hydrolysis only significantly differed during the times of 0, 4, and 7 h. The exact times were submitted to the ACE inhibition test, but only 0 and 7 h showed higher activity (32.41 ± 0.63 and 29.63 ± 1.10%, respectively). As no statistical differences were found, both hydrolysates were incorporated into the beverage, expressing an antihypertensive capacity of 74.84 ± 1.39 and 78.76 ± 1.39%, respectively. A better sensorial profile was determined in the beverage made with 7 h hydrolysate, where a less salty taste was identified. Thus, pancreatin hydrolysis of whey was found to generate peptides with antihypertensive activity and improved acceptance characteristics. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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