Abstract
Effects of ethanol treatment at different concentrations (20%, 40%, 60%, and 80%, v/v) on in vitro digestion rate and antioxidant activity of digestion products of whey protein isolates (WPI) were investigated. The results indicated that treatment with an intermediate concentration of ethanol (40%, v/v) produced the highest WPI digestion rate and the strongest antioxidant activities of its digestion products ( P < 0.05), which was further verified by the results of microstructure, particle size and amino acid profiles of the digestion products. However, larger aggregates induced by higher ethanol concentrations (60 or 80%, v/v) might decrease the susceptibility of protease and subsequently lower the digestibility of WPI. The results suggested that a moderate concentration of ethanol treatment could be used as a potential way to enhance the in vitro digestion rate of WPI, as well as increase the antioxidant activities of its digestion products. • Ethanol treatment led to unfolding and aggregation of whey protein isolates (WPI). • Moderate ethanol concentration (EC) treatment had highest digestion rate of WPI. • Moderate EC promote the antioxidant activities of digestion products of WPI. • Higher EC led to larger aggregates and decrease the digestibility of WPI.
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