Influence of the degree of hydrolysis on the bioactive properties in the production of whey proteins hydrolysates using Alcalase®

EBERHARDT, AGUSTINA; LÓPEZ, EMILSE; CERUTI, ROBERTO; MARINO, FERNANDA; MANZO, RICARDO; SIHUFE, GUILLERMO

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2019 vol. 74 p. 573 - 584

1364-727X

Whey protein concentrate was enzymatically hydrolysed at several time courses using 26 the commercial preparation Alcalase® 2.4 L, different hydrolysates were achieved and 27 the effect of degree of hydrolysis (DH) on both technological and biological properties 28 was studied. Results have shown that solubility, antioxidant and ACE-inhibition 29 activities were increased as DH from 8, 13 and 17%. RP-HPLC 30 studies also revealed a decrease in hydrophobicity when samples were hydrolysed in 31 comparison to controls. When the enzyme hydrolytic action was augmented, it 32 stimulated both the bioactivity of whey protein and relevant technological properties, 33 allowing these hydrolysates to be employed as additives in the development of food 34 formulations.