Whey protein hydrolysis with free and immobilized Alcalase®: effects of operating parameters on the modulation of peptide profiles obtained

FENOGLIO, CECILIA; VIERLING, NOELIA; MANZO, RICARDO; CERUTI, ROBERTO; SIHUFE, GUILLERMO; MAMMARELLA, ENRIQUE

American Journal of Food Technology

Science Alert

Lugar: Dubai; Año: 2016 vol. 16 p. 152 - 158

In this work, the effects of operating parameterson the modulation of peptide profiles obtained during enzymatic hydrolysis of wheyprotein concentrates (WPC) with a commercial enzyme (Alcalase 2.4L AF) were analyzed.In this way, hydrolyzates of WPC were obtained working with free andimmobilized enzyme and evaluating different operating conditions (initialsubstrate concentrations, time, temperature and pH). Characteristicsof hydrolyzates obtained were evaluated by the hydrolysis degree obtained (DH) andthe peptide profile by RP-HPLC. Moreover, a quantitativedescriptive sensory analysis was performed to compare different preparations of commercial dessertsprepared using as ingredients milk, WPC and WPC hydrolyzates. The DHvalues increased very quickly during the first 10 min. followed by a slow increaseup to 25 min. For the range of conditions tested, we proposed to operate attemperatures close to 50˚C, pH between 8 and 9 and initial substrateconcentration from 7% as good reactions conditions. Finally, whey proteinhydrolyzates obtained with Alcalase showed very interesting sensorialcharacteristics to be incorporated in desserts commercial preparations