Whey protein-derived peptides: the impact of chicken pepsin hydrolysis upon whey proteins concentrate on their biological and technological properties

Afaf Kheroufi; María E. Brassesco; Débora A. Campos; Abdelghani Mouzai; Halima Boughellout; Manuela E. Pintado

doi:10.1016/j.idairyj.2022.105442

Whey protein-derived peptides: the impact of chicken pepsin hydrolysis upon whey proteins concentrate on their biological and technological properties

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

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

10 Citations (Scopus)

Abstract

Whey proteins concentrate (WPC) was hydrolysed by chicken pepsin extract (CPE) compared with commercial porcine pepsin (PP), and the impact on biological (antioxidant) and technological properties (solubility, emulsifying activity index (EAI) and foaming activity (FA)) was studied. The results showed no significant differences between degree of hydrolysis (DH) values for both enzymes and ratios E/S tested. Total degradation of α-lactalbumin (α-La) was observed, while not for β-lactoglobulin (β-Lg). The hydrolysates produced by both enzymes had enhanced ABTS and ORAC antioxidant capacity. The hydrolysate obtained with both enzymes that had the maximum DH and antioxidant activity, also exhibited improvement of solubility at the pH range of 3–8. In contrast, EAI and FA of PP hydrolysates were enhanced at some pH points only. The obtained results with CPE are very promising and suggest that they could be suitable for application in functional food as natural ingredients.

Original language	English
Article number	105442
Number of pages	41
Journal	International Dairy Journal
Volume	134
DOIs	https://doi.org/10.1016/j.idairyj.2022.105442
Publication status	Published - Nov 2022

Keywords

Whey proteins
Chicken pepsin
Peptides
Antioxidant
Technological properties

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10.1016/j.idairyj.2022.105442

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title = "Whey protein-derived peptides: the impact of chicken pepsin hydrolysis upon whey proteins concentrate on their biological and technological properties",

abstract = "Whey proteins concentrate (WPC) was hydrolysed by chicken pepsin extract (CPE) compared with commercial porcine pepsin (PP), and the impact on biological (antioxidant) and technological properties (solubility, emulsifying activity index (EAI) and foaming activity (FA)) was studied. The results showed no significant differences between degree of hydrolysis (DH) values for both enzymes and ratios E/S tested. Total degradation of α-lactalbumin (α-La) was observed, while not for β-lactoglobulin (β-Lg). The hydrolysates produced by both enzymes had enhanced ABTS and ORAC antioxidant capacity. The hydrolysate obtained with both enzymes that had the maximum DH and antioxidant activity, also exhibited improvement of solubility at the pH range of 3–8. In contrast, EAI and FA of PP hydrolysates were enhanced at some pH points only. The obtained results with CPE are very promising and suggest that they could be suitable for application in functional food as natural ingredients.",

keywords = "Whey proteins, Chicken pepsin, Peptides, Antioxidant, Technological properties",

author = "Afaf Kheroufi and Brassesco, {Mar{\'i}a E.} and Campos, {D{\'e}bora A.} and Abdelghani Mouzai and Halima Boughellout and Pintado, {Manuela E.}",

note = "We gratefully acknowledge the opportunity provided by the Centro de Biotecnologia e Quimica FinaeLaboratorio Associado, Escola Superior de Biotecnologia, Universidade Catolica Portu-guesa/Porto for the PhD student visiting program. This work was supported by National Funds from FCT-Fundacao para a Ciencia e a Tecnologia through project UID/Multi/50016/2019. The authors are grateful to INATAA, University Freres Mentouri Constantine 1, for financial support of an internship",

year = "2022",

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doi = "10.1016/j.idairyj.2022.105442",

language = "English",

volume = "134",

journal = "International Dairy Journal",

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T2 - the impact of chicken pepsin hydrolysis upon whey proteins concentrate on their biological and technological properties

AU - Kheroufi, Afaf

AU - Brassesco, María E.

AU - Campos, Débora A.

AU - Mouzai, Abdelghani

AU - Boughellout, Halima

AU - Pintado, Manuela E.

N1 - We gratefully acknowledge the opportunity provided by the Centro de Biotecnologia e Quimica FinaeLaboratorio Associado, Escola Superior de Biotecnologia, Universidade Catolica Portu-guesa/Porto for the PhD student visiting program. This work was supported by National Funds from FCT-Fundacao para a Ciencia e a Tecnologia through project UID/Multi/50016/2019. The authors are grateful to INATAA, University Freres Mentouri Constantine 1, for financial support of an internship

PY - 2022/11

Y1 - 2022/11

N2 - Whey proteins concentrate (WPC) was hydrolysed by chicken pepsin extract (CPE) compared with commercial porcine pepsin (PP), and the impact on biological (antioxidant) and technological properties (solubility, emulsifying activity index (EAI) and foaming activity (FA)) was studied. The results showed no significant differences between degree of hydrolysis (DH) values for both enzymes and ratios E/S tested. Total degradation of α-lactalbumin (α-La) was observed, while not for β-lactoglobulin (β-Lg). The hydrolysates produced by both enzymes had enhanced ABTS and ORAC antioxidant capacity. The hydrolysate obtained with both enzymes that had the maximum DH and antioxidant activity, also exhibited improvement of solubility at the pH range of 3–8. In contrast, EAI and FA of PP hydrolysates were enhanced at some pH points only. The obtained results with CPE are very promising and suggest that they could be suitable for application in functional food as natural ingredients.

AB - Whey proteins concentrate (WPC) was hydrolysed by chicken pepsin extract (CPE) compared with commercial porcine pepsin (PP), and the impact on biological (antioxidant) and technological properties (solubility, emulsifying activity index (EAI) and foaming activity (FA)) was studied. The results showed no significant differences between degree of hydrolysis (DH) values for both enzymes and ratios E/S tested. Total degradation of α-lactalbumin (α-La) was observed, while not for β-lactoglobulin (β-Lg). The hydrolysates produced by both enzymes had enhanced ABTS and ORAC antioxidant capacity. The hydrolysate obtained with both enzymes that had the maximum DH and antioxidant activity, also exhibited improvement of solubility at the pH range of 3–8. In contrast, EAI and FA of PP hydrolysates were enhanced at some pH points only. The obtained results with CPE are very promising and suggest that they could be suitable for application in functional food as natural ingredients.

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KW - Chicken pepsin

KW - Peptides

KW - Antioxidant

KW - Technological properties

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DO - 10.1016/j.idairyj.2022.105442

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M1 - 105442

ER -

Whey protein-derived peptides: the impact of chicken pepsin hydrolysis upon whey proteins concentrate on their biological and technological properties

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Keywords

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