Whey protein-derived peptides: The impact of chicken pepsin hydrolysis upon whey proteins concentrate on their biological and technological properties

Abstract

Whey proteins concentrate (WPC) was hydrolysed by chicken pepsin extract (CPE) compared with commercial porcine pepsin (PP), and the impact on biological (antioxidant) and technological properties (solubility, emulsifying activity index (EAI) and foaming activity (FA)) was studied. The results showed no significant differences between degree of hydrolysis (DH) values for both enzymes and ratios E/S tested. Total degradation of α-lactalbumin (α-La) was observed, while not for β-lactoglobulin (β-Lg). The hydrolysates produced by both enzymes had enhanced ABTS and ORAC antioxidant capacity. The hydrolysate obtained with both enzymes that had the maximum DH and antioxidant activity, also exhibited improvement of solubility at the pH range of 3–8. In contrast, EAI and FA of PP hydrolysates were enhanced at some pH points only. The obtained results with CPE are very promising and suggest that they could be suitable for application in functional food as natural ingredients.