Improvement of bioactivity and tehnological properties of whey protein

Abstract

The aim of this study was to investigate the effects of enzymatic hydrolysis of whey proteins on their bioactivities and technological properties. Whey protein concentrate (WPC) was hydrolyzed by Thermolysin. Biological and technological properties were investigated before and after hydrolysis. Hydrolysis of WPC with Thermolysin produced peptides with significantly (P < 0.05) higher antioxidant activity (DPPH and ABTS assay) than WPC. Total reducing power (TRP) of hydrolysate was significantly higher than TRP of proteins before hydrolysis. Hydrolysate has shown better digestibility than WPC which could be explained by the formation of smaller, more hydrophilic and more soluble bioactive peptides in hydrolysate. Foam forming was improved by limited enzymatic hydrolysis and foam was more stable after hydrolysis in comparison to whey protein before hydrolysis. As a result of the conducted research, it can be stated that hydrolysis in only 1h and E/S ratio of 1% produced hydrolysate with significant bioactivity. Antioxidants peptides obtained and characterized in this study can be utilized as food ingredients in functional food to promote human’s health.