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Impact of enzyme inactivation conditions during the generation of whey protein hydrolysates on their physicochemical and bioactive properties

Date
2018
Abstract
The thermal inactivation conditions (75 degrees Cx35min, 80 degrees Cx10min, 85 degrees Cx5min and 90 degrees Cx5min) for Protamex following bovine whey protein concentrate (WPC) hydrolysis was studied with the view to limiting WPC hydrolysate (WPH) aggregation while maintaining bioactivity. A decrease in the amount of large WPH aggregates formed was observed at inactivation temperatures 85 degrees C. However, the WPC appeared to be more hydrolysed on heating at 75 degrees Cx35min, as Protamex was active for longer under these heating conditions. Significantly (P0.05). A reduction in thermal treatment from 90 degrees Cx5min to 85 degrees Cx5min was sufficient to decrease the amount of large aggregates formed in the hydrolysate without altering its bioactive properties.
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Description
peer-reviewed
Publisher
John Wiley & Sons, Inc.
Citation
International Journal of Food Science and Technology;53 (1), pp. 219-227
Collections
Biological Sciences
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Nongonierma_2018_impact.pdf
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Keywords
antioxidants, dairy products, diabetes, enzymes, food processing aspects, milk proteins, processing effects, protein hydrolysates, thermal effects, whey protein concentrate, antidiabetic nutriceuticals
ULRR Identifiers
https://researchrepository.ul.ie/handle/10344/6489
 https://doi.org/10.34961/6269
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Funding Information
Sustainable Development Goals
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Type
Article
Rights
https://creativecommons.org/licenses/by-nc-sa/1.0/
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