Enzymatic generation of whey protein hydrolysates under pH-controlled and non pH-controlled conditions: Impact on physicochemical and bioactive properties

Food Chemistry
Solène Le MauxRichard J FitzGerald

Abstract

Enzymatic hydrolysis of whey protein (WP) was carried out under pH-controlled and non pH-controlled conditions using papain and a microbial-derived alternative (papain-like activity). The impact of such conditions on physicochemical and bioactive properties was assessed. WP hydrolysates (WPH) generated with the same enzyme displayed similar degree of hydrolysis. However, their reverse-phase liquid chromatograph mass spectrometry peptide profiles differed. A significantly higher oxygen radical absorbance capacity (ORAC) value was obtained for WP hydrolysed with papain at constant pH of 7.0 compared to the associated WPH generated without pH regulation. In contrast, there was no significant effect of pH regulation on dipeptidyl peptidase IV (DPP-IV) properties. WP hydrolysed with papain-like activity under pH regulation at 7.0 displayed higher ORAC activity and DPP-IV inhibitory properties compared to the associated WPH generated without pH regulation. This study has demonstrated that pH conditions during WPH generation may impact on peptide release and therefore on WPH bioactive properties.

References

Nov 1, 1979·Journal of Agricultural and Food Chemistry·J Adler-Nissen
Aug 23, 2012·Peptides·Alice B Nongonierma, Richard J Fitzgerald
Oct 9, 2013·Journal of Medicinal Chemistry·Lucienne Juillerat-Jeanneret
Mar 19, 2014·Food Chemistry·Giovanna Di PierroRichard J FitzGerald
May 2, 2014·Journal of Clinical and Diagnostic Research : JCDR·A Jamuna Rani, S V Mythili

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Citations

Jan 22, 2017·Analytical and Bioanalytical Chemistry·Fobang LiuChristopher J Kampf
Apr 11, 2017·Critical Reviews in Food Science and Nutrition·M A Mazorra-ManzanoR Y Yada
Jun 25, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Filipa B PimentelRichard J FitzGerald
Jun 6, 2019·Antioxidants·Sandra Teresita Martín-Del-CampoAnaberta Cardador-Martínez
Apr 2, 2018·Journal of Dairy Science·Alberto R CorrochanoLinda Giblin
Mar 23, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Geun-Pyo HongYeon-Ji Jo
Feb 11, 2021·Antioxidants·Filipa B PimentelRichard J FitzGerald
Aug 21, 2020·Journal of Agricultural and Food Chemistry·Manuel FelixRichard J FitzGerald
Jun 18, 2021·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·Ana Pm LandimAmauri Rosenthal

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