Impact of enzyme inactivation conditions during the generation of whey protein hydrolysates on their physicochemical and bioactive properties

Solène Le Maux, Alice B. Nongonierma, Claire Lardeux, Richard J. FitzGerald

Research output: Contribution to journalArticlepeer-review

Abstract

The thermal inactivation conditions (75 °C × 35 min, 80 °C × 10 min, 85 °C × 5 min and 90 °C × 5 min) for Protamex™ following bovine whey protein concentrate (WPC) hydrolysis was studied with the view to limiting WPC hydrolysate (WPH) aggregation while maintaining bioactivity. A decrease in the amount of large WPH aggregates formed was observed at inactivation temperatures ≤85 °C. However, the WPC appeared to be more hydrolysed on heating at 75 °C × 35 min, as Protamex™ was active for longer under these heating conditions. Significantly (P < 0.05), higher WPH antioxidant (oxygen radical absorbance capacity – ORAC) activity was obtained on inactivation at temperatures ≤80 °C. In contrast, the dipeptidyl peptidase IV (DPP-IV) inhibitory properties of all WPH samples were similar (P > 0.05). A reduction in thermal treatment from 90 °C × 5 min to 85 °C × 5 min was sufficient to decrease the amount of large aggregates formed in the hydrolysate without altering its bioactive properties.

Original languageEnglish
Pages (from-to)219-227
Number of pages9
JournalInternational Journal of Food Science and Technology
Volume53
Issue number1
DOIs
Publication statusPublished - Jan 2018

Keywords

  • Antidiabetic nutriceuticals
  • antioxidants
  • dairy products
  • diabetes
  • enzymes
  • food processing aspects
  • milk proteins
  • processing effects
  • protein hydrolysates
  • thermal effects
  • whey protein concentrate

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