Multifunctional whey protein hydrolysates using different proteases: Antioxidant capacity, cytotoxicity, cytoprotection and techno-functional properties

Abstract

Whey is a noteworthy by-product of the dairy industry produced in large quantities. Enzymatic hydrolysis is a biotechnological approach for generating high value-added products with multifunctionalities. The objective of the present study was to produce hydrolysates by enzymatic hydrolysis of whey protein isolate (WPI) with chymotrypsin (WPH-CHYMO), Flavourzyme (WPH-FLA), Alcalase (WPH-ALC) and Neutrase (WPH-NEU) to compare their biological and techno-functional properties. The study assessed degree of hydrolysis, protein content, polypeptide profile, in vitro antioxidant capacity, cytotoxicity, cytoprotection, foaming and emulsifying properties. Enzymatic hydrolysis increased WPHs antioxidant capacity compared to WPI. All the hydrolysates showed different in vitro antioxidant capacity profiles and techno-functional properties because of their specific polypeptide profile. But, only WPH-CHYMO, WPH-FLA and WPH-NEU showed no cytotoxicty effect. They also showed a cytoprotective effect against a cell stressor. WPH-CHYMO, WPH-FLA and WPH-NEU could be used as potential multifunctional ingredients for functional and healthy food formulations.