Whey hydrolysate-based ingredient with dual functionality: From production to consumer's evaluation. (August 2019)

• Record Type: Journal Article
• Authors: Ozorio, Luisa; Silva, Luciano P.; Prates, Maura V.; Bloch, Carlos; Takeiti, Cristina Y.; Gomes, Danillo Macêdo; da Silva-Santos, José Eduardo; Deliza, Rosires; Brígida, Ana Iraidy S.; Furtado, Angela; Mellinger-Silva, Caroline; Cabral, Lourdes M.C.
• Is Part Of: Food research international. Volume 122(2019)
• Page Start: 123
• Page End: 128
• Publication Date: 2019-08
• Subjects: Whey protein -- Enzymatic hydrolysis -- Pepsin -- Functionality -- Peptides -- Hypertension -- Sensory evaluation -- Technological properties; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2019.03.060
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: The aim of the present study concerns the development, characterization and sensory evaluation of a dual-functional whey hydrolysate. Four concentrations of commercial pepsin (0.48%, 0.95%, 1.43%, 1.91% w/w) were evaluated. The hydrolyses curves and the Reversed-Phase High Performance Liquid Chromatography analyses showed a direct relationship between enzyme concentration and degree of hydrolysis. Through mass spectrometry 21 peptides were identified and 5 of them have never been described in the literature before. The hydrolysate produced (PC3) induced a vascular relaxation of 65.02% in phenylephrine-contracted rat aortic rings. PC3 powder presented a homogeneous aspect with a mean particle size of 86.39 μm, high water solubility (>92%) in a wide pH range (1−12) and an increase of 33% in oil absorption capacity, when compared to the unhydrolyzed product. Sensory analysis showed a high acceptance (7.6 in a 9-point hedonic scale) of the hydrolysate among 100 consumers. The results brought the possibility of developing a whey hydrolysate with high vasorelaxant activity, great technological properties and sensory appeal, as an interesting dual-functional ingredient to be incorporated into food products. Graphical abstract: Unlabelled Image Highlights: A dual function whey ingredient (PC3) was developed and 21 peptides were identified. PC3 hydrolysate showed high vascular relaxation (65%) in an ex-vivo model. PC3 hydrolysate showed high solubility in a wide pH range (1–12). The hydrolysate obtained presented great oil absorption capacity. Sensory analysis showed a high acceptance of the ingredient among 100 participants.