Production of whey protein ingredients with improved bioactivity based on single and sequential enzymatic hydrolysis reactions

Abstract

Whey protein concentrate (WPC) via single or sequential enzymatic hydrolysissteps using either only Alcalase® 2.4 L (WPH-A) or Alcalase®2.4 L followed by Flavourzyme® 500 L (WPH-AF) was investigated.Different bioactive properties of particular interest in the obtained hydrolysateswere evaluated. Calcium-binding capacity (Ca-CC) of the hydrolysates wasoptimized using response surface methodology to adjust the experimental conditions used forproducing the calcium nano-compounds. Chelates with higher Ca-CC were obtainedusing the WPH-AF compared to WPH-A. Additionally, antihypertensive andantioxidant activities of both hydrolysates showed significant improvementswhen compared to WPC, and these capabilities remained stable after undergoing different heattreatments. Finally, both hydrolysates presented a cytoprotective effect in twocell lines, suggesting that these products may have positive effects againstdiseases associated with reactive oxygen species. The results obtained indicate that theWPHs produced herein could be used in the development of food formulations withpotential health benefits.