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 language | English |
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Pages (from-to) | 219-227 |
Number of pages | 9 |
Journal | International Journal of Food Science and Technology |
Volume | 53 |
Issue number | 1 |
DOIs | |
Publication status | Published - Jan 2018 |
Keywords
- Antidiabetic nutriceuticals
- antioxidants
- dairy products
- diabetes
- enzymes
- food processing aspects
- milk proteins
- processing effects
- protein hydrolysates
- thermal effects
- whey protein concentrate