Production of whey protein ingredients with improved bioactivity based on single and sequential enzymatic hydrolysis reactions

EBERHARDT, AGUSTINA; NIIZAWA, IGNACIO; LÓPEZ, EMILSE CAMILA; ROSSI, YANINA; MONTENEGRO, MARIANA; MAMMARELLA, ENRIQUE J.; MANZO, RICARDO M.; SIHUFE, GUILLERMO A.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

JOHN WILEY & SONS LTD

Lugar: LOndres; Año: 2024

0022-5142

Whey protein concentrate (WPC) was single or sequentially hydrolysedusing only Alcalase® 2.4 L and Alcalase® 2.4 Lfollowed by Flavourzyme® 500 L and the bioactive profile of theobtained hydrolysates was investigated. A response surface methodology was usedfor the optimization of three influencing factors affecting thecalcium-chelating capacity of the hydrolysates. Both hydrolysates presentedsignificantly higher antihypertensive and antioxidant activities than theWPC-80, and these capabilities were stable after different heat treatments.Besides, the hydrolysates presented a cytoprotective effect in two cell lines.Finally, the obtained hydrolysates showed that could be employed as functionalingredients.