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Contribution of whey protein denaturation to the in vitro digestibility, biological activity and peptide profile of milk protein concentrate

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journal contribution
posted on 2023-04-27, 08:42 authored by Mohammadreza KhalesiMohammadreza Khalesi, Maria Cermenó, RICHARD FITZGERALDRICHARD FITZGERALD

The impact of whey protein (WP) denaturation on the in vitro digestibility and biological activity of milk protein  concentrate-85 (MPC85) was investigated. MPC85S1 and MPC85S2 having undenatured WP levels equal to 16.6  and 6.0 g/100 g overall protein, respectively, had similar in vitro protein digestibility corrected amino acid scores  equal to 1.14. The samples were subjected to in vitro simulated gastrointestinal digestion while sampling was  performed every 30 min during gastric (GD) followed by intestinal (GID) digestion. Liquid chromatography–mass  spectroscopy showed that MPC85S1-GD, MPC85S2-GD, MPC85S1-GID and MPC85S2-GID had 50, 38, 47 and 66  unique peptides, respectively. The degree of hydrolysis, molecular mass distribution, dipeptidyl peptidase-IV  inhibition, oxygen radical absorbance capacity and 2,2′ -azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)  radical scavenging activity of the digests were compared. Overall, the results showed higher digestibility and  bioactivities for low-denatured MPC85 compared to high-denatured MPC85 upon GD, however, following GID,  both samples were digested to a similar extent.  


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Journal of Functional Foods 104, 105543



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  • Biological Sciences

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