Functional properties of peptides obtained from whey proteins by ficin extract hydrolysis

Afaf Kheroufi, María E. Brassesco*, Débora A. Campos, Halima Boughellout, Manuela E. Pintado

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

6 Citations (Scopus)

Abstract

Enzymatic whey proteins concentrates (WPC) hydrolysis under optimal conditions of ficin crude extract (FCE) in two ratios E/S (0.5 and 1%) was studied, assessing the impact of hydrolysis on WPC by determination degree of hydrolysis (DH), Fast proteins liquid chromatography (FPLC), Tricine SDS-PAGE, antioxidant activity at sampling time beside, and technological properties (solubility, emulsifying activity index (EAI) and foaming activity (FA)) at the best condition (maximum DH and antioxidant activity) other side. Results showed, in the first 30 min, DH reached 22.76% at E/S (1%) with a total degradation of α-lactalbumin (α-La) and almost of β-lactoglobulin (β-Lg). A significant increase in antioxidant activity and solubility was observed, while not for EAI, and FA. These results indicate for the first time that β-Lg is susceptible to hydrolyse by FCE that rarely found for other enzymes. Ficin hydrolysates showed very relevant performance, and suggest that could be appropriate production of functional ingredients.
Original languageEnglish
Article number101707
Pages (from-to)1-10
Number of pages10
JournalFood Bioscience
Volume47
DOIs
Publication statusPublished - Jun 2022

Keywords

  • Antioxidant
  • Ficin
  • Hydrolysis
  • Solubility
  • Whey proteins

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