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Physicochemical characterization of hydrolysates of whey protein concentrates for their use in nutritional beverages

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Abstract

Whey protein concentrates containing 50 and 60% protein were manufactured and were hydrolyzed for 0.5, 1, 2, 3, 4, and 5 h with 5 commercial enzymes (flavourzyme, protease A, protease M, protease S, and trypsin). Functional properties such as degree of hydrolysis (DH), non-protein-nitrogen (NPN), 5-hydroxymethyl-2-furfural (HMF), solubility, and free-sulfhydryl (FSH) levels were measured. In food applications functional efficiency of whey protein hydrolysates (WPHs) depended on hydrolysis time, protein composition and enzymatic specificity. WPHs treated with protease A were found to be suitable for applications that require extensively hydrolyzed (<2 h) WPHs, because they had high solubility, DH, HMF, and FSH contents. Proteases S and M hydrolysates delayed the Maillard reaction and had high DH in mild hydrolysates (≤2 h) of WPHs. Aggressive hydrolyzed WPHs of protease A, and mild hydrolysates of proteases S and M are preferred in beverage fortification for maximum functional efficiency.

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Authors and Affiliations

  1. Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 143-701, Korea

    Renda Kankanamge, Chaturika Jeewanthi, Na-Kyoung Lee, Yoh Chang Yoon & Hyun-Dong Paik

  2. Department of Bioresources and Food Science, Konkuk University, Seoul, 143-701, Korea

    Si-Kyung Lee

  3. Bio/Molecular Informatics Center, Konkuk University, Seoul, 143-701, Korea

    Hyun-Dong Paik

Authors
  1. Renda Kankanamge
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  2. Chaturika Jeewanthi
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  3. Na-Kyoung Lee
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  4. Si-Kyung Lee
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  5. Yoh Chang Yoon
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  6. Hyun-Dong Paik
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Correspondence to Hyun-Dong Paik.

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Kankanamge, R., Jeewanthi, C., Lee, NK. et al. Physicochemical characterization of hydrolysates of whey protein concentrates for their use in nutritional beverages. Food Sci Biotechnol 24, 1335–1340 (2015). https://doi.org/10.1007/s10068-015-0171-3

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  • DOI: https://doi.org/10.1007/s10068-015-0171-3

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