Protein hydrolysates from buffalo cheese whey: production and characterisation for food supplementation

被引：2
作者：
Grando, Lauren Mazutti [1 ,2 ]
Fassina, Patricia [1 ,2 ,3 ]
Leonhardt, Fernanda [1 ]
Ethur, Eduardo Miranda [3 ]
Neutzling Lehn, Daniel [3 ]
Goettert, Marcia Ines [3 ,4 ,5 ,6 ]
Volken de Souza, Claucia Fernanda [1 ,3 ]
机构：
[1] Univ Vale Taquari Univates, Food Biotechnol Lab, Lajeado, RS, Brazil
[2] Univ Vale Taquari Univates, Undergrad Course Nutr, Lajeado, RS, Brazil
[3] Univ Vale Taquari Univates, Grad Program Biotechnol, Lajeado, RS, Brazil
[4] Univ Vale Taquari Univates, Cell Culture Lab, Lajeado, RS, Brazil
[5] Eberhard Karls Univ Tubingen, Inst Pharm Pharmaceut Med Chem, Tubingen, Germany
[6] Eberhard Karls Univ Tubingen, Tubingen Ctr Acad Drug Discovery, Tubingen, Germany
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2024年 / 59卷 / 04期
关键词：
Dairy by-product; enzymatic hydrolysis; Flavourzyme; whey protein; FUNCTIONAL-PROPERTIES; EMULSIFYING PROPERTIES; STABILITY; PH; SOLUBILITY; EMULSIONS; BEHAVIOR;
D O I：
10.1111/ijfs.17047
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The objective of this study was to obtain protein hydrolysates from buffalo cheese whey proteins and characterise them. Degrees of hydrolysis ranged between 10% and 16% depending on processing time. The hydrolysate obtained after 12 h showed a low water activity value (<0.4), and the lowest moisture content (4.88% w/w), besides demonstrating better solubility, and enhanced emulsion stability. The hydrolysate obtained after an 18-h process exhibited higher foam production capacity. In vitro, protein digestibility values of the hydrolysates ranged from 25% to 27% (w/w). Prolonging the hydrolysis (18 h) of the buffalo whey proteins with Flavourzyme resulted in a greater release of amino acids. The hydrolysate obtained after a 12-h process exhibited the best techno-functional characteristics (moisture, oil holding capacity, and emulsion stability), while the 18-h showed the highest levels of branched-chain amino acids. The characteristics of these hydrolysates enable their use in the production of supplements, providing another strategy for bubaline whey utilisation.
引用
收藏
页码：2816 / 2822
页数：7
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