Advertisement

Journal of Food Science and Technology

, Volume 52, Issue 6, pp 3235–3241 | Cite as

Antioxidant activity of whey protein hydrolysates in milk beverage system

  • Bimlesh MannEmail author
  • Anuradha Kumari
  • Rajesh Kumar
  • Rajan Sharma
  • Kishore Prajapati
  • Shaik Mahboob
  • S. Athira
Original Article

Abstract

The aim of the present study was to evaluate the antioxidant activity of flavoured milk enriched with antioxidative whey protein hydrolysates (WPHs) by radical scavenging method. Whey protein concentrate (WPC) was hydrolyzed by using three commercial proteases; flavouzyme, alcalase and corolase PP and these WPHs were analyzed for degree of hydrolysis and antioxidant activity. The antioxidant activities of these WPHs were evaluated using ABTS method. Trolox equivalent antioxidant activity of all the hydrolysates i.e. flavourzyme (0.81 ± 0.04), alcalase (1.16 ± 0.05) and corolase (1.42 ± 0.12) was higher than the WPC (0.19 ± 0.01). Among these, whey protein hydrolysates prepared using corolase showed maximum antioxidant activity. Total 15 β-lactoglobulin, 1 α-lactoalbumin, and 6 β-casein derived peptide fragments were identified in the WPHs by LC-MS/MS. Due to their size and characteristic amino acid composition, all the identified peptides may contribute for the antioxidant activity. The strawberry and chocolate flavoured milk was supplemented with WPC and WPHs and 2 % addition has shown increase in antioxidant activity upto 42 %. The result suggests that WPH could be used as natural biofunctional ingredients in enhancing antioxidant properties of food products.

Keywords

Whey protein hydrolysates Antioxidant activity Flavourzyme Alcalase Corolase 

References

  1. Adler-Nissen J (1986) In enzymatic hydrolysis of food proteins. Elsevier Applied Science Publishers, London, pp 122–124Google Scholar
  2. Adriena DK, Anne P, Pertti M, Ladislav C, Hannu JTK (2010) Antioxidant properties of whey protein hydrolysates as measured by three methods. Eur Food Res Technol 230:865–874CrossRefGoogle Scholar
  3. Alcaide-Hidalgo JM, Pueyo E, Polo MC, Martinez-Rodriguez AJ (2000) Bioactive peptides released from Saccharomyces cerevisiae under accelerated autolysis in a wine model system. J Food Sci 72:M276–M279CrossRefGoogle Scholar
  4. AOAC (2005) Official methods of analysis. Association of official analytical chemists, vol 481, 18th edn. North fredrick avenue gaithersburg, MarylandGoogle Scholar
  5. Athira S, Mann B, Sharma R, Kumar R (2013) Ameliorative potential of whey protein hydrolysate against paracetamol-induced oxidative stress. J Dairy Sci 96(3):1431–1437CrossRefGoogle Scholar
  6. Castro RJS, Sato H (2014) Comparison and synergistic effects of intact proteins and their hydrolysates on the functional properties andantioxidant activities in a simultaneous process of enzymatic hydrolysis. Food Bioprod Process 92(1):80–88CrossRefGoogle Scholar
  7. Cervato G, Cazzola R, Cestaro B (1999) Studies on the antioxidant activity of milk casein. Int J Food Sci Nutr 50:291–296CrossRefGoogle Scholar
  8. Cheison SC, Wang Z, Xu SY (2007) Preparation of whey protein hydrolysates using a single- and two stage enzymatic membrane reactor and their immunological and antioxidant properties: characterization by multivariate data analysis. J Agric Food Chem 55:3896–3904CrossRefGoogle Scholar
  9. Chen HM, Muramoto K, Yamauchi F (1995) Structural analysis of antioxidative peptides from soybean-conglycinin. J Agric Food Chem 43:574–578CrossRefGoogle Scholar
  10. Clare DA, Swaisgood HE (2000) Bioactive milk peptides: a prospectus. J Dairy Sci 83:1187–1195CrossRefGoogle Scholar
  11. Colbert LB, Decker EA (1991) Antioxidant activity of an ultrafiltration permeate from acid whey. J Food Sci 56:1248–1250CrossRefGoogle Scholar
  12. Contreras del Mar M, Hernandez-Ledesma B, Amigo L, Martin-Alvarez PJ, Recio I (2011) Production of of Antioxidant hydrolysates from whey protein hydrolysate with thermolysin: optimization by response surface methodology. LWT Food Sci Technol 44:9–15CrossRefGoogle Scholar
  13. De S (2008) Special milk. In Outlines of dairy technology. Oxford University Press, India, pp 98–99Google Scholar
  14. Elias RJ, Bridgewater JD, Vachet RW, Waraho T, McClements DJ, Decker EA (2006) Antioxidant mechanisms of enzymatic hydrolysates of β-lactoglobulin in food lipid dispersions. J Agric Food Chem 54:9565–9572CrossRefGoogle Scholar
  15. Gupta A, Mann B, Kumar R, Sagwan RB (2010) Identification of antioxidant peptides in cheddar cheese made with adjunct culture lactobacillus casei ssp. casei 300. Milchwissenschaft 65(4):396–399Google Scholar
  16. Hernandez-Ledesma B, Davalos A, Bartolome B, Amigo L (2005a) Preparation of antioxidant enzymatic hydrolysates from alphalactalbumin and beta-actoglobulin. Identification of active peptides by HPLC–MS/MS. J Agric Food Chem 53:588–593CrossRefGoogle Scholar
  17. Hernandez-Ledesma B, Beatriz M, Lourdes A, Mercedes R, Isidra R (2005b) Identification of antioxidant and ACE-inhibitorypeptides in fermented milk. J Sci Food Agric 85:1041–1048CrossRefGoogle Scholar
  18. Korhonen H, Pihlanto-Leppala A (1998) The functional and biological properties of whey proteins: prospects for the development of functional foods. AgrIC Food Sci Finl 7:283–296Google Scholar
  19. Kumari A, Mann B, Prerna S, Singh RRB, Kumar R, Sharma R (2013) Assesment of antioxidant and physico-chemical characteristics of ice cream added with whey protein hydrolysates. Indian J Dairy Sci 66(5):382–387Google Scholar
  20. Liaset B, Lied E, Espe M (2000) Enzymatic hydrolysis of by-products from the fish-filleting industry; chemical characterisation and nutritional evaluation. J Sci Food Agric 80:581–589CrossRefGoogle Scholar
  21. Meisel H, Schlimme E (1996) Bioactive peptides derived from milk proteins: ingredients for functional foods. Kiel Milchw Forsch 48:343–357Google Scholar
  22. Naik L, Mann B, Bajaj R, Sangwan RB, Sharma R (2013) Process optimization for the production of bio-functional whey protein hydrolysates: adopting response surface methodology. Int J Pept Res Ther 19:231–237CrossRefGoogle Scholar
  23. Park PJ, Jung WK, Nam KS, Shahidi F, Kim SK (2001) Purification and characterization of antioxidative peptides from lecithin-free egg yolk protein. J Am Oil Chem Soc 78:651–656CrossRefGoogle Scholar
  24. Pellagrani N, Serafini M, Colombi B, Delrio D, Brighenti F (2003) Total antioxidant capacity of plant foods, beverages and oils consumed in italy assayed by three different methods. J Nutr 133:2812–2819Google Scholar
  25. Pena-Ramos EA, Xiong Y (2001) Antioxidative activity of whey protein hydrolysates in liposomal system. J Dairy Sci 84:2577–2583CrossRefGoogle Scholar
  26. Pena-Ramos EA, Xiong YL, Arteaga GE (2004) Fractionation and characterization for antioxidant activity of hydrolysed whey protein. J Sci Food Agric 84:1908–1918CrossRefGoogle Scholar
  27. Pihlanto Leppala A (2001) Bioactive peptides derived from bovine whey proteins: opioid and ACE-inhibitory peptides. Trends Food Sci Tech 11:347–356CrossRefGoogle Scholar
  28. Rajapakse N, Mendis E, Jung WK, Je JY, Kim SK (2005) Purification of a radical scavenging peptide from fermented mussel sauce and its antioxidant properties. Food Res Int 38:175–182CrossRefGoogle Scholar
  29. Re R, Pellegrani N, Pannula A, Yang M, Rice-Evans C (1999) Antioxidant activity applying an improved ABTS radical cation decolouration assay. Free Radic Biol Med 26:1231–1237CrossRefGoogle Scholar
  30. Ren J, Zhao M, Shi J, Wang J, Jiang Y, Cui C (2008) Purification and identification of antioxidant peptides from grass carp muscle hydrolysates by consecutive chromatography and electrospray ionization-mass spectrometry. Food Chem 108:727–736CrossRefGoogle Scholar
  31. Rival SG, Fornaroli S, Boeriu CG, Wichers HJ (2001) Caseins and casein hydrolysates. 1. Lipoxygenase inhibitory properties. J Agr Food Chem 49:287–294CrossRefGoogle Scholar
  32. Sadat L, Cakir-Kiefer C, Marie-Andree M, Gaillard J, Girardet J, Miclo L (2011) Isolation and identification of antioxidative peptides from bovine α-lactalbumin. Int Dairy J 21:214–221CrossRefGoogle Scholar
  33. Steijins JM, Van HAC (2000) Occurrence, structure, biochemical properties and technological characteristics of lactoferrin. Br J Nutr 84:S11–S17Google Scholar
  34. Taylor MJ, Richardson T (1980) Antioxidant oxidant of skim milk: effect of heat and resultant sulfhydryl groups. J Dairy Sci 63:1783–1795CrossRefGoogle Scholar
  35. Tong LM, Sasaki S, McClements DJ, Decker EA (2000) Mechanisms of the antioxidant activity of a high molecular weight fraction of whey. J Agric Food Chem 48:1473–1478CrossRefGoogle Scholar
  36. Wang WY, De Mejia EG (2005) A new frontier in soy bioactive peptides that may prevent age-related chronic diseases. Compr Rev Food Sci F 4:63–78CrossRefGoogle Scholar
  37. Xinyan P, Baohua K, Xiufang X, Qian L (2010) Reducing and radical-scavenging activities of whey protein hydrolysates prepared with Alcalase. Int Dairy J 20(5):360–365CrossRefGoogle Scholar
  38. Yadav N, Mann B, Saini P, Kumar R (2011) Antioxidant properties of whey protein hydrolysates prepared using heat denatured whey proteins. Milchwissenschaft 67:67–70Google Scholar

Copyright information

© Association of Food Scientists & Technologists (India) 2014

Authors and Affiliations

  • Bimlesh Mann
    • 1
    Email author
  • Anuradha Kumari
    • 1
  • Rajesh Kumar
    • 1
  • Rajan Sharma
    • 1
  • Kishore Prajapati
    • 1
  • Shaik Mahboob
    • 1
  • S. Athira
    • 1
  1. 1.Dairy Chemistry DepartmentNational Dairy Research InstituteKarnalIndia

Personalised recommendations