scholarly journals Physicochemical and sensory characteristics of whey protein hydrolysates generated at different total solids levels

2004 ◽  
Vol 72 (2) ◽  
pp. 138-143 ◽  
Author(s):  
David Spellman ◽  
Gerard O'Cuinn ◽  
Richard J FitzGerald
Keyword(s):  
Whey Protein ◽  
Whey Proteins ◽  
Reversed Phase ◽  
Protein Hydrolysates ◽  
Degree Of Hydrolysis ◽  
Total Solids ◽  
Whey Protein Hydrolysates ◽  
Peptide Peak ◽  
Hydrophobic Peptide ◽  
Physical And Chemical

Whey protein hydrolysates were generated at different total solids (TS) levels (50–300 g/l) using the commercially available proteolytic preparation Debitrase™ HYW20, while enzyme to substrate ratio, pH and temperature were maintained constant. Hydrolysis proceeded at a faster rate at lower TS reaching a degree of hydrolysis (DH) of 16·6% at 300 g TS/l, compared with a DH of 22·7% at 50 g TS/l after 6 h hydrolysis. The slower breakdown of intact whey proteins at high TS was quantified by gel-permeation HPLC. Reversed-phase (RP) HPLC of hydrolysate samples of equivalent DH (~15%) generated at different TS levels indicated that certain hydrophobic peptide peaks were present at higher levels in hydrolysates generated at low TS. Sensory evaluation showed that hydrolysates with equivalent DH values were significantly (P<0·0005) less bitter when generated at 300 g TS/l (mean bitterness score=25·4%) than hydrolysates generated at 50 g TS/l (mean bitterness score=39·9%). A specific hydrophobic peptide peak present at higher concentrations in hydrolysates generated at low TS was isolated and identified as β-lactoglobulin f(43–57), a fragment having the physical and chemical characteristics of a bitter peptide.

Influence of the degree of hydrolysis on the bioactive properties of whey protein hydrolysates using Alcalase®

2019 ◽  
Vol 72 (4) ◽  
pp. 573-584 ◽  
Author(s):  
Agustina Eberhardt ◽  
Emilse C López ◽  
Roberto J Ceruti ◽  
Fernanda Marino ◽  
Enrique J Mammarella ◽  
...  
Keyword(s):  
Whey Protein ◽  
Protein Hydrolysates ◽  
Degree Of Hydrolysis ◽  
Whey Protein Hydrolysates ◽  
Bioactive Properties

Investigation of potent odorants generated during the production of whey protein hydrolysates

2018 ◽  
Vol 89 (9) ◽  
pp. 1348-1354 ◽  
Author(s):  
Hajime Nakada ◽  
Motoko Ohata ◽  
Mari Hosaka ◽  
Hiroshi Ochi ◽  
Fumiaki Abe ◽  
...  
Keyword(s):  
Whey Protein ◽  
Protein Hydrolysates ◽  
Whey Protein Hydrolysates ◽  
Potent Odorants

Encapsulation of Bacillus subtilis Cells for Production of Whey Protein Hydrolysates

2018 ◽  
Vol 54 (6) ◽  
pp. 624-630
Author(s):  
Y. Alvarado ◽  
C. Muro ◽  
I. A. Rivero ◽  
G. E. Pina ◽  
J. Illescas ◽  
...  
Keyword(s):  
Bacillus Subtilis ◽  
Whey Protein ◽  
Protein Hydrolysates ◽  
Whey Protein Hydrolysates

scholarly journals Peptide Analysis and the Bioactivity of Whey Protein Hydrolysates from Cheese Whey with Several Enzymes

2017 ◽  
Vol 37 (1) ◽  
pp. 62-70 ◽  
Author(s):  
Renda Kankanamge Chaturika Jeewanthi ◽  
Myeong Hee Kim ◽  
Na-Kyoung Lee ◽  
Yoh Chang Yoon ◽  
Hyun-Dong Paik
Keyword(s):  
Whey Protein ◽  
Cheese Whey ◽  
Protein Hydrolysates ◽  
Peptide Analysis ◽  
Whey Protein Hydrolysates

scholarly journals In Vitro Characterisation of the Antioxidative Properties of Whey Protein Hydrolysates Generated under pH- and Non pH-Controlled Conditions

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 582 ◽  
Author(s):  
Thanyaporn Kleekayai ◽  
Aurélien V. Le Gouic ◽  
Barbara Deracinois ◽  
Benoit Cudennec ◽  
Richard J. FitzGerald
Keyword(s):  
Whey Protein ◽  
Protein Hydrolysates ◽  
Whey Protein Concentrate ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Ros Generation ◽  
Whey Protein Hydrolysates ◽  
Hydrolysis Conditions ◽  
The Impact ◽  
Ph Controlled

Bovine whey protein concentrate (WPC) was hydrolysed under pH-stat (ST) and non pH-controlled (free-fall, FF) conditions using Debitrase (DBT) and FlavorPro Whey (FPW). The resultant whey protein hydrolysates (WPHs) were assessed for the impact of hydrolysis conditions on the physicochemical and the in vitro antioxidant and intracellular reactive oxygen species (ROS) generation in oxidatively stressed HepG2 cells. Enzyme and hydrolysis condition dependent differences in the physicochemical properties of the hydrolysates were observed, however, the extent of hydrolysis was similar under ST and FF conditions. Significantly higher (p < 0.05) in vitro and cellular antioxidant activities were observed for the DBT compared to the FPW–WPHs. The WPHs generated under ST conditions displayed significantly higher (p < 0.05) oxygen radical absorbance capacity (ORAC) and Trolox equivalent antioxidant capacity (TEAC) values compared to the FF-WPHs. The impact of hydrolysis conditions was more pronounced in the in vitro compared to the cellular antioxidant assay. WPH peptide profiles (LC-MS/MS) were also enzyme and hydrolysis conditions dependent as illustrated in the case of β-lactoglobulin. Therefore, variation in the profiles of the peptides released may explain the observed differences in the antioxidant activity. Targeted generation of antioxidant hydrolysates needs to consider the hydrolysis conditions and the antioxidant assessment method employed.

scholarly journals Soluble Whey Protein Hydrolysate Ameliorates Muscle Atrophy Induced by Immobilization via Regulating the PI3K/Akt Pathway in C57BL/6 Mice

Nutrients ◽  
2020 ◽  
Vol 12 (11) ◽  
pp. 3362
Author(s):  
Ji Eun Shin ◽  
Seok Jun Park ◽  
Seung Il Ahn ◽  
Se-Young Choung
Keyword(s):  
Skeletal Muscle ◽  
Whey Protein ◽  
Muscle Mass ◽  
Muscle Atrophy ◽  
Skeletal Muscle Mass ◽  
Protein Hydrolysate ◽  
Protein Hydrolysates ◽  
Protein Supplementation ◽  
Whey Protein Hydrolysates ◽  
Whey Protein Hydrolysate

Sarcopenia, a loss of skeletal muscle mass and function, is prevalent in older people and associated with functional decline and mortality. Protein supplementation is necessary to maintain skeletal muscle mass and whey protein hydrolysates have the best nutrient quality among food proteins. In the first study, C57BL/6 mice were subjected to immobilization for 1 week to induce muscle atrophy. Then, mice were administered with four different whey protein hydrolysates for 2 weeks with continuous immobilization. Among them, soluble whey protein hydrolysate (WP-S) had the greatest increase in grip strength, muscle weight, and cross-sectional area of muscle fiber than other whey protein hydrolysates. To investigate the molecular mechanism, we conducted another experiment with the same experimental design. WP-S significantly promoted the phosphoinositide 3-kinase (PI3K)/protein kinase B (Akt)/mammalian target of rapamycin (mTOR) pathway and inhibited the PI3K/Akt/forkhead box O (FoxO) pathway. In addition, it increased myosin heavy chain (MyHC) expression in both the soleus and quadriceps and changed MyHC isoform expressions. In conclusion, WP-S attenuated muscle atrophy induced by immobilization by enhancing the net protein content regulating muscle protein synthesis and degradation. Thus, it is a necessary and probable candidate for developing functional food to prevent sarcopenia.

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