SIHUFE Guillermo Adrian
Influence of the degree of hydrolysis on the bioactive properties in the production of whey proteins hydrolysates using Alcalase®
EBERHARDT A; LÓPEZ EC; CERUTI RJ; MARINO F; MAMMARELLA EJ; MANZO RM; SIHUFE GA
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
WILEY-BLACKWELL PUBLISHING, INC
Lugar: Londres; Año: 2019 vol. 72 p. 573 - 584
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 to 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.