Effects of processing conditions on hydrolysates of proteins from whole whey and formation of Maillard reaction products

García, Jesús Morales; Herrera‐Rocha, Fabio; Cavajalino, Andrés Suarez; Barón, Ricardo Durán; Barrios, Andrés Fernando González; Udenigwe, Chibuike C.

doi:10.1111/jfpp.15469

Cited by 5 publications

(2 citation statements)

References 53 publications

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“…This preparation has eight different enzymes identified: two aminopeptidases, two dipeptidyl peptidases, three endopeptidases, and one α-amylase (Merz et al 2015 ). It has been used to obtain bioactive peptides with antioxidant (Morales García et al 2021 ; Ni et al 2020 ; de Castro and Sato 2014 ; Bustamante et al 2021 ) and inhibition of ACE activity.…”

Section: Whey Protein Hydrolysismentioning

confidence: 99%

Enzymes for production of whey protein hydrolysates and other value-added products

Irazoqui,

Santiago,

Mainez

et al. 2024

Appl Microbiol Biotechnol

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Whey is a byproduct of dairy industries, the aqueous portion which separates from cheese during the coagulation of milk. It represents approximately 85–95% of milk’s volume and retains much of its nutrients, including functional proteins and peptides, lipids, lactose, minerals, and vitamins. Due to its composition, mainly proteins and lactose, it can be considered a raw material for value-added products. Whey-derived products are often used to supplement food, as they have shown several physiological effects on the body. Whey protein hydrolysates are reported to have different activities, including antihypertensive, antioxidant, antithrombotic, opioid, antimicrobial, cytomodulatory, and immuno-modulatory. On the other hand, galactooligosaccharides obtained from lactose can be used as prebiotic for beneficial microorganisms for the human gastrointestinal tract. All these compounds can be obtained through physicochemical, microbial, or enzymatic treatments. Particularly, enzymatic processes have the advantage of being highly selective, more stable than chemical transformations, and less polluting, making that the global enzyme market grow at accelerated rates. The sources and different products associated with the most used enzymes are particularly highlighted in this review. Moreover, we discuss metagenomics as a tool to identify novel proteolytic enzymes, from both cultivable and uncultivable microorganisms, which are expected to have new interesting activities. Finally enzymes for the transformation of whey sugar are reviewed. In this sense, carbozymes with ß-galactosidase activity are capable of lactose hydrolysis, to obtain free monomers, and transgalactosylation for prebiotics production. Key points • Whey can be used to obtain value-added products efficiently through enzymatic treatments • Proteases transform whey proteins into biopeptides with physiological activities • Lactose can be transformed into prebiotic compounds using ß-galactosidases

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Section: Whey Protein Hydrolysismentioning

confidence: 99%

Enzymes for production of whey protein hydrolysates and other value-added products

Irazoqui,

Santiago,

Mainez

et al. 2024

Appl Microbiol Biotechnol

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“…Therefore, with the development of more and more sugar alcohol/amino acid system foods, it is urgent to study and solve the unexpected browning of systems during thermal processing and storage. The regulation of non‐enzymatic browning is generally approached from both the control of reaction conditions 7 and the addition of exogenous inhibitors 8 . However, in the actual production of food, high‐temperature and high‐humidity environments are very common.…”

Section: Introductionmentioning

confidence: 99%

Inhibitory effect of thiol compounds on browning precursors and intermediates in sorbitol/glycine system

Huang,

Xia

2024

J Sci Food Agric

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BACKGROUNDSorbitol as a sweetener is often thought to be unable to participate in the Maillard reaction causing browning. However, browning of the system was found to be significant when sorbitol was mixed with glycine and heated. The thiol compounds glutathione and cysteine were added to the system, and the inhibition mechanism of the two on the browning of the system was studied by combining the changes of precursor substances, intermediate products and browning degree.RESUILTSWhen the concentration of thiol compounds reached 25 mg/mL, both could make the browning inhibition of the system more than 80%, and the accumulated glucose concentration were reduced to less than 35% of the control. The production of 3‐deoxyglucosone, a precursor of melanoidin, was significantly reduced.CONCLUSIONGlutathione and cysteine directly inhibited the production of substrates in the sorbitol/glycine system, reduced glucose accumulation through competitive consumption, and captured highly active intermediates through sulfhydryl groups. This has implications for the browning control of food systems containing sugar alcohols.This article is protected by copyright. All rights reserved.

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Temperature dependent molecular dynamics simulation study to understand the stabilizing effect of NADES on the protein β-Lactoglobulin

Baruah

Borgohain

2023

Journal of Molecular Graphics and Modelling

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Effects of processing conditions on hydrolysates of proteins from whole whey and formation of Maillard reaction products

Cited by 5 publications

References 53 publications

Enzymes for production of whey protein hydrolysates and other value-added products

Enzymes for production of whey protein hydrolysates and other value-added products

Inhibitory effect of thiol compounds on browning precursors and intermediates in sorbitol/glycine system

Temperature dependent molecular dynamics simulation study to understand the stabilizing effect of NADES on the protein β-Lactoglobulin

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