Hydrolysates from ultrafiltrated double-cream cheese whey: Enzymatic hydrolysis, antioxidant, and ACE-inhibitory activities and peptide characterization

摘要

The hydrolysis conditions (enzyme:substrate [E:S] ratio and time) of a whey proteinconcentrate obtained by ultrafiltration of double-creamcheese whey were optimizedfor the production of antioxidant and angiotensin-convertingenzyme (ACE) inhibitoryhydrolysates; subsequently, the hydrolysates were fractionated and characterizedby chromatography techniques. The results showed that the E:S ratio and timesignificantly affected (p < .05) the soluble protein content, free amino acids (FAA),degree of hydrolysis (DH), and antioxidant capacity. A decrease in the protein contentand an increase in the FAA concentration, DH, and antioxidant activity wereobserved when both parameters increased. The most adequate conditions to obtaina hydrolysate with antioxidant potential were an E:S ratio of 1:20 (w/w), and time ofhydrolysis of 7 hr for alcalase, 2 hr for chymotrypsin, and 6 hr for flavourzyme. Afterfractionation, different peptides were detected in the hydrolysates, which could contributeto antioxidant and ACE-inhibitoryactivities of hydrolysates.