Functional and Technological Potential of Whey Protein Isolate in Production of Milk Beverages Fermented by New Strains of Lactobacillus helveticus

Katarzyna Skrzypczak,Waldemar Gustaw,Adam Waśko,Emilia Fornal,Monika Michalak-Majewska,Anna Kononiuk,Wojciech Radzki

doi:10.3390/app10207089

Katarzyna Skrzypczak, Waldemar Gustaw + Show 5 more

Open Access

https://doi.org/10.3390/app10207089

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Abstract

With their desired functional and technological properties, whey protein preparations are used in the food industry. In turn, lactic acid fermentation may contribute to release of a wide range of biologically active peptides (BAPs) (known also as bioactive peptides or biopeptides) from whey and milk proteins, which are perceived as potential therapeutic tools and important constituents of personalized food suitable for prevention of many civilization and diet-related diseases. Therefore, the objective of this study was to determine the suitability of new Lb. helveticus strains for production of fermented milk beverages (drinking type) supplemented with whey protein isolate (WPI). Liquid chromatography-high-resolution mass spectrometry (LC-HRMS) was employed to assess if WPI (water solution) might be a suitable precursor for BAPs produced by selected strains of Lb. helveticus. In order to identify the bioactivities of the peptides generated in WPI hydrolysates, the procedures indicated in databases were used. The fermented products differed from each other in some texture parameters, the content of protein, total nitrogen, and non-protein nitrogen, and the proteolysis index, which was dependent on the strain. Strain B734 was found to exhibit technological potential for development of new health-oriented fermented milk beverages with characteristics of functional food. Additionally, it proved to be able to release a wide range of BAPs from WPI with antioxidative, antibacterial, and immuno- and cyto-modulatory effects, as well as ACE (angiotensin-converting enzyme) inhibitory and antihypertensive activities.

Highlights

Whey and whey-derived preparations are no longer seen as a problematic by-product of cheese manufacture
The objective of this study was to determine the suitability of new Lb. helveticus strains to produce fermented milk beverages supplemented with whey protein isolate (WPI)
Our findings have revealed that a wide range of various biologically active peptides (BAPs) can be obtained from 1% water solutions of WPI using strains of Lb. helveticus (B734 and DSMZ 20075)

Summary

Introduction

Whey and whey-derived preparations are no longer seen as a problematic by-product of cheese manufacture. Sci. 2020, 10, 7089 whey protein preparations exhibit desired technological properties, including improvement of some textural properties, and modify some characteristics of final food products, e.g., they increase water binding, emulsifying, or foaming properties and contribute to lowering the costs of production by reduction of expenditure of raw materials (for instance, they allow decreasing the addition of milk powder) [2,3]. Milk-based ingredients, such as whey protein concentrate, sodium caseinate, and others, can be used in the manufacture of novel foodstuffs, contributing to development of products with health-promoting properties [1,4,5]. The application of different dry dairy ingredients (derived from whey) allows obtaining products with diversified protein composition and influences the textural and rheological properties of fermented milk beverages [1,8]

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