Whey protein hydrolysis with microbial proteases: Determination of kinetic parameters and bioactive properties for different reaction conditions

Abstract

Whey protein concentrate was enzymatically hydrolysed with the microbial proteases Alcalase ® and Flavourzyme ® under different experimental conditions. The effect of the reaction variables on the properties of the hydrolysates was evaluated. The pH had a significant effect both on the degree of hydrolysis and on the kinetic parameters. The initial substrate concentration and the enzyme/substrate (E/S) ratio had an influence both on the degree of hydrolysis and on the hydrophobicity index, but not on the bioactive properties of the hydrolysates. The products of hydrolysis obtained with Alcalase ® presented the highest degree of hydrolysis, the lowest hydrophobicity index and the best bioactive properties.

Contribution of Hydrolysis and Drying Conditions to Whey Protein Hydrolysate Characteristics and In Vitro Antioxidative Properties

“…Hydrolysis using Alcalase ® resulted in higher ORAC and TEAC values compared to WPC hydrolysis with Prolyve ® . These results concur with those reporting higher antioxidant activities in Alcalase ® -generated WPHs as opposed to other enzyme preparations [ 36 , 43 , 44 ]. On the other hand, hydrolysis of WPC80 using both Alcalase ® and Prolyve ® in this study did not show an improvement in FRAP value (9.21–15.97 µmol TE/g) compared to WPC80 (15.03 ± 1.78 µmol TE/g) ( Figure 5 c).…”

“…Similar DH values in the WPHs generated under FF and ST conditions was previously reported during Alcalase ® hydrolysis of whey protein isolate (WPI) [ 17 ] and during WPC80 hydrolysis using papain [ 16 ], FlavourPro ® Whey and Debitrase ® HYW20 [ 15 ]. Eberhardt et al [ 36 ] reported that pH significantly influenced the DH value of WPC80 hydrolysed with Alcalase ® . The highest DH value (23.1%) was achieved when hydrolysis was carried out using ST conditions at pH 9.0, an E:S of 2% ( w / w ) and 10% ( w / v ) WPC80, while ST at pH 7.0 yielded the lowest DH value (16.9%).…”

Physicochemical characterisation of ACE‐inhibitory and antioxidant peptides from Alcalase® whey protein hydrolysates using fractionation strategies

“…Hence, for a better interpretation of the results, a hydrophobicity index (HI%) was calculated following Eberhardt et al . (2021). As shown in Table S3 (Supporting Information), both low and medium hydrophobicity index resulted in nonsignificant differences, independently of the sample pools and the assayed DH.…”

Whey proteins hydrolysis using Alcalase and Flavourzyme

“…The most valuable component of whey is protein, which is a source of essential amino acids and bioactive peptides possessing antioxidant, antihypertensive, antithrombotic, immunomodulatory, and antimicrobial activity. Enzymatic hydrolysis of whey proteins allows to increase their biological value, decrease allergenicity, improve functional properties, making it possible to use the resulting hydrolysates in functional food production [5][6][7].…”

“…A wide range of enzyme preparations (EPs) of animal, plant and microbial origin are used for the whey proteins hydrolysis. Studies have shown the potential for the use of bacterial serine proteases (EC 3.4.21.62) -EP Alcalase (Novozymes A/S) and a complex preparation of fungal exo-and endopeptidases with high leucine aminopeptidase activity -Flavourzyme (Novozymes A/S) in whey protein hydrolysis [7,10]. The best results were obtained when using a two-stage sequential treatment of milk protein concentrate with Alcalase and Flavourzyme [11].…”