Whey protein-derived peptides: The impact of chicken pepsin hydrolysis upon whey proteins concentrate on their biological and technological properties

被引：9
作者：
Kherou, Afaf [1 ]
Brassesco, Maria E. [2 ]
Campos, Debora A. [2 ]
Mouzai, Abdelghani [1 ]
Boughellouta, Halima [1 ]
Pintado, Manuela E. [2 ]
机构：
[1] INATAA Univ Freres Mentouri Constantine 1, Lab Genie Agroalimentaire equipe Genie Procedes A, BP 325 Route Ain Bey, Constantine, Algeria
[2] Univ Catolica Portuguesa Porto, CBQF Ctr Biotecnol & Quim Fina, Lab Associado, Escola Super Biotecnol, Rua Diogo Botelho 1327, P-4169005 Porto, Portugal
来源：
INTERNATIONAL DAIRY JOURNAL | 2022年 / 134卷
关键词：
ANTIOXIDANT ACTIVITY; FUNCTIONAL-PROPERTIES; EMULSIFYING PROPERTIES; IN-VITRO; CAMEL; PROTEOLYSIS; PROTEASES; PH;
D O I：
10.1016/j.idairyj.2022.105442
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Whey proteins concentrate (WPC) was hydrolysed by chicken pepsin extract (CPE) compared with commercial porcine pepsin (PP), and the impact on biological (antioxidant) and technological properties (solubility, emulsifying activity index (EAI) and foaming activity (FA)) was studied. The results showed no significant differences between degree of hydrolysis (DH) values for both enzymes and ratios E/S tested. Total degradation of alpha-lactalbumin (alpha-La) was observed, while not for beta-lactoglobulin (beta-Lg). The hydrolysates produced by both enzymes had enhanced ABTS and ORAC antioxidant capacity. The hydrolysate obtained with both enzymes that had the maximum DH and antioxidant activity, also exhibited improvement of solubility at the pH range of 3-8. In contrast, EAI and FA of PP hydrolysates were enhanced at some pH points only. The obtained results with CPE are very promising and suggest that they could be suitable for application in functional food as natural ingredients. (C) 2022 Elsevier Ltd. All rights reserved.
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页数：12
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