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

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

*Corresponding author for this work

Research output: Working paper

Abstract

Whey proteins concentrate (WPC) was hydrolysed by chicken pepsin extract (CPE) compared to 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 -lactalbumin (-La) was observed, while not for β-lactoglobulin (β-Lg). The hydrolysates produced by both enzymes had ABTS and ORAC antioxidant capacity enhanced. For the hydrolysate obtained with both enzymes that led to the maximum DH and antioxidant activity, the Solubility was improved at the whole pH range. In contrast, for EAI and FA of PP hydrolysates, they were enhanced for some pH points only. The obtained results for the first time with CPE are very promising and suggest that they could be suitable for application in functional food as natural ingredients.
Original languageEnglish
Publication statusSubmitted - 15 Jan 2022

Keywords

  • Whey proteins
  • Chicken pepsin
  • Peptides
  • Antioxidant
  • Technological properties

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