Whey Ultrafiltration Research Articles

Effects of heat treatments on the stability, antioxidant activity and volatiles of milk and whey ultrafiltration permeates

Milk (MP) and whey (WP) ultrafiltration permeates were obtained from different dairy processing plants. The effects of pH (4 or 6) and heat treatments (63 °C, 30 min; or 110 °C, 6 min) on permeate stability were measured by the increase of turbidity, and precipitation of nitrogen and calcium. The antioxidant activity and the production of volatiles compounds, as affected by heat treatments, was also evaluated. WP showed a higher sensitivity to heat treatments than MP. Increasing heating temperature reduced the stability of permeates, with an intensified effect at pH 6. Calcium precipitation was the main factor responsible for the increase in turbidity. Lowering the pH to 4 prior to heating strongly limited the development of turbidity. Sterilisation improved antioxidant activity of both permeates, with a greater effect on WP. Sterilisation had no effect on the concentration of volatile aldehydes but promoted the formation of volatile sulfur compounds, and more significantly in WP.

Process optimization and characteristics of enzymatically cross-linked and ultrafiltrated whey

Whey, a byproduct of cheese production, is valued for its high-quality proteins. Ultrafiltration concentrates these proteins but faces challenges such as membrane fouling. This study investigates the use of transglutaminase to improve ultrafiltration efficiency by reducing fouling and optimizing protein recovery. Whey was divided into samples of whey in natura (WIN) and whey partially demineralized (WPD). Both were treated with different concentrations of transglutaminase (0, 0.5, 1.5, and 2.5% relative to protein mass) and ultrafiltered using polyethersulfone membranes at 4 bar. Effectiveness was evaluated by permeate flux and protein concentration, as well as physicochemical and structural characterizations such as FTIR, TGA, and molecular weight analysis. Transglutaminase reduced membrane fouling, increasing permeate flux. The 2.5% enzyme concentration was most efficient for WIN, while 1.5% was ideal for WPD. Enzymatic treatment increased protein concentration and thermal stability of the concentrates. FTIR analysis indicated the formation of cross-links between proteins. Molecular weight analysis revealed larger and more stable protein aggregates, improving ultrafiltration performance. This study suggests that transglutaminase is promising for optimizing whey ultrafiltration, improving protein recovery and process efficiency, with potential large-scale application in the food industry.

Effect of ultrafiltration of acid whey at pH 4.6 or 6.5 on whey concentrate composition and resultant powder properties

This study investigated the effect of modifying the mineral composition through adjustment of pH prior to ultrafiltration on the functionality of acid whey protein concentrate (WPC; pH 4.6). Increasing pH to 6.5 prior to ultrafiltration produced a concentrate with a significantly higher calcium and phosphorous content, compared to ultrafiltration at pH 4.6. WPC produced at pH 6.5 also had significantly more calcium‐phosphate precipitation following pasteurisation and evaporation and had a higher viscosity at 30% solids (300 s−1, 50°C). In addition, both reconstituted powders (5%, w/w, protein) had strong gelation properties following heat treatment at 90°C; however, the WPC produced at pH 6.5 had a significantly firmer gel strength, but such gels appeared to be more sensitive to breakage at increased frequency and oscillation strain. Overall, the pH prior to UF had a significant impact on the processing of acid whey and final product functionality.

Development and Characterization of a Functional Ice Cream from Sheep Milk Enriched with Microparticulated Whey Proteins, Inulin, Omega-3 Fatty Acids, and Bifidobacterium BB-12®

The aim of this work was develop a technological process for the manufacturing of an ice cream from sheep milk, enriched with both functional ingredients and probiotic bacteria. The studied process involved the use of an enriched milk (EM) obtained by mixing predetermined amounts of sheep skimmed milk concentrated by ultrafiltration (retentate), cream from sheep’s milk and whey, microparticulated whey proteins (MWP), obtained by ultrafiltration of sweet sheep whey as a source of whey proteins, marine algal oil from Schizochytrium spp. as a source of the omega-3 fatty acids docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), inulin as a prebiotic fiber, and locust bean gum as a stabilizer. The resulting EM was inoculated with starter and aroma cultures together with the probiotic culture of Bifidobacterium animalis subsp. lactis (BB-12®) in order to obtain a fermented functional product (FFP) with a physico-chemical composition similar to that of EM. FFP was the main ingredient (~80%, w/w) in the ice cream mixture. Two sucrose-alternative sweeteners (trehalose and erythritol), together with dextrose, were subsequently added to obtain the final ice cream formulation. The resulting ice cream met three nutritional claims: “Source of protein”, “Source of fiber” and “High in omega-3 fatty acids” listed in Regulations (EC) No 1924/2006 and (EU) No 116/2010. Furthermore, the ice cream satisfied the requirement of “probiotic food” according to the Italian Ministry of Health’s guidelines for probiotics. The nutritional characteristics of the ice cream, including the concentration of the probiotic culture, remained stable up to 120 days of storage at −20 ± 2 °C.

From waste to building material: How whey ultrafiltration permeate can increase wood stability

Wood has a lower carbon footprint compared to many other materials used in construction. However, its hygroscopic nature poses significant challenges, including dimensional fluctuations in response to humidity shifts. Here we investigate a new treatment method mitigating swelling and shrinkage using dairy by-product named whey ultrafiltration permeate (mainly composed of lactose) and citric acid. Trembling aspen and black spruce samples were impregnated with ultrafiltration permeate and citric acid. Infrared and Raman spectroscopy were used to evaluate the esterification reaction and the location of the impregnates. We found increased ester bonds in the cell walls and the middle lamella (leaving the lumens empty), explaining the improved wood stability. Trembling aspen was more receptive to the treatment than black spruce, as shown by a higher weight gain (39 % vs. 13 %) and anti-swelling efficiency (54 % vs. 37 %). No leaching was observed during characterization of the treated wood. The modulus of elasticity and rupture, and the Brinell hardness were only slightly affected for both wood species. Upon combustion, esterified wood samples degraded at a lower temperature, but the stability of the residues was increased. This study highlights a promising use of ultrafiltration permeate in wood esterification.

Effect of calcium phosphate precipitation on ultrafiltration of acid whey

The high calcium content of acid whey can pose challenges to protein concentration using UF membranes due to calcium-induced fouling. This study examined the effect of pH and temperature on calcium precipitation, UF permeation efficiency and the removal of calcium through UF processing of acid whey across a pH range from 4.6 to 7.0 (15 °C) and a temperature range from 10 to 35 °C (pH 6.0). Calcium phosphate precipitation increased with increasing temperature and pH (from pH 5.6 onwards). This correlated with an increased retention of calcium in the UF retentate, indicating these parameters play a key role in determining the calcium content of the final product. While reducing pH can fully resolubilise calcium phosphate, reducing temperature only partially reverses calcium phosphate precipitation. From a manufacturing perspective, pH adjustment immediately prior to UF may be an effective tool for controlling calcium precipitation, process efficiency and product composition.

Application of Artificial Neural Networks for Modelling and Control of Flux Decline in Cross-Flow Whey Ultrafiltration

This study is part of the re-valorisation of the dairy waste industry through the use of membrane ultrafiltration (UF), in order to recover whey proteins and remove as much water as possible from the permeate. This study aimed to predict and control the permeate flux decline in cross-flow whey UF through a step procedure, and to compare different Artificial Neural Networks (ANNs), followed by a genetic algorithm (GA), as the optimization strategy. Models were developed in Matlab® Neural Network Toolbox. ANNs of one or two hidden layers were trained and simulated. A trial-and-error procedure identified the best network based on its performance values. The networks were trained through a selected set of experimental data obtained for lab-scale hollow-fibre membrane modules used to re-value scotta, the final waste of the dairy industry. The operating conditions considered as the input of the ANN were: operating time (top), sampling time (tsample), cross-flow velocity (CFV) and transmembrane pressure (TMP), while the output of the network was exclusively the normalized permeate flux (Jn). GA optimization was carried out to the following range of operating conditions to reach the best performances and to manage the fouling effect: 225 < top < 300 min, 8.33 < tsample < 15.9 min, 6.25 < CFV < 8.33 L/min, and TMP equal to 1.33 bar, otherwise it can be ignored. In fact, it has been noted that the networks with only three inputs, without TMP, predict and control Jn output better. Moreover, considering the normalized flux, it was possible to ignore some other important operating conditions, such as the membrane geometry. Consequently, the proposed general solution could also be used for other kinds of membrane applications. Finally, a hybrid approach among the ANN networks and a theoretical model was also used to better predict the resistance trend. It also returned more evident correspondence results than the ANN simulation alone, especially in the initial drop of Jn. The use of the theoretical part in the hybrid approach acts as a filter and returned the following order of significance of the operational input conditions on the resistance: top, tsample, CFV and TMP.

Cheese-whey permeate improves the fitness of Escherichia coli cells during recombinant protein production

BackgroundEscherichia coli cells are the most frequently used hosts in recombinant protein production processes and mainly require molecules such as IPTG or pure lactose as inducers of heterologous expression. A possible way to reduce the production costs is to replace traditional inducers with waste materials such as cheese whey permeate (CWP). CWP is a secondary by-product generated from the production of the valuable whey proteins, which are obtained from ultrafiltration of cheese whey, a main by-product of the dairy industry, which is rich in lactose.ResultsThe effects of CWP collected from an Italian plant were compared with those of traditional inducers on the production of two model proteins (i.e., green fluorescent protein and the toxic Q55 variant of ataxin-3), in E. coli BL21 (DE3) cells. It was found that the high lactose content of CWP (165 g/L) and the antioxidant properties of its micronutrients (vitamins, cofactors and osmolytes) sustain production yields similar to those obtained with traditional inducers, accompanied by the improvement of cell fitness.ConclusionsCWP has proven to be an effective and low-cost alternative inducer to produce recombinant proteins. Its use thus combines the advantage of exploiting a waste product with that of reducing the production costs of recombinant proteins.

Development and characterization of a fermented dairy beverage from permeated and concentrated sweet whey sweetened with tagatose

Membrane separation technology in the dairy industry has become a basis for the innovation and processing of new products, as well as an alternative for the use of co-products, contributing to the reduction of the environmental impact that this industry generates. The objective of this work was to develop a fermented dairy beverage using sweet whey ultrafiltration permeate (UFP) and whey protein concentrate (WPC), evaluating its effect on physicochemical and techno-functional characteristics under storage with controlled conditions. The experimental design was a simplex centroid mixtures with WPC (2-5%), UFP (51-58%), and milk (40-47%) where a non-hydrolyzed (NHFDB) and hydrolyzed (HFDB) (> at 85%) beverage was formulated. Optimum beverages were obtained by minimizing syneresis and maximizing protein content, and overall product acceptability. The results of the multiple response desirability analysis showed the following formulation: WPC (5%), UFP (52.2%), and milk (42.8%) for the non hydrolyzed fermented dairy beverage (NHFDB) and WPC (5%), UFP (51%) and milk (44%) for the hydrolyzed beverage (HFDB). The developed beverages presented a non-Newtonian behavior (pseudoplastic) and gel-like characteristics for the non-hydrolyzed beverage, high sensory quality, acidity (0.55-0.68% lactic acid), pH (4.18-4.45), and syneresis (10.7-13.2%). The non hydrolyzed fermented dairy beverage was more stable over storage time in terms of physicochemical characteristics and syneresis than the hydrolyzed fermented dairy beverage.

Purification of Soybean Oligosaccharides of Tofu Whey Using a Hybrid Process Based on Enzymatic Hydrolysis and Nanofiltration

Tofu whey, liquid waste of tofu processing, contains valuable components including protein, mono- and di-saccharide (glucose, fructose, sucrose, MDS) and soy oligosaccharide (stachyose, raffinose, SOS). Recovery of these components, therefore, is essential regarding sustainable food processing approach. Ultrafiltration (UF) has been successfully used for concentration of tofu whey protein. In this study, nanofiltration was employed to harvest and purify SOS from tofu whey UF-permeate. NF-membrane selection, hydrolysis of tofu whey UF-permeate and NF of pre-hydrolysis of tofu whey UF- permeate were performed to achieve the best condition for purification. It was found that the membrane, NF-DK-2540 was superior than that of NF-DL-2540 with the retention rate of stachyose (94%), raffinose (87%), sucrose (65%), glucose (7.8%) and fructose (4.3%). These results indicated that NF could harvest SOS and remove monosaccharide with acceptable retention. However, its sucrose retention was considerably high. Therefore, an enzymatic hydrolysis of UF-permeate was employed to convert sucrose to glucose and fructose. The results indicated that the use of NF combined with enzymatic hydrolysis could significantly remove MDS from tofu whey UF-permeate and consequently increasing the purity of SOS.

The effect of ion environment changes on retention protein behavior during whey ultrafiltration process.

The factors affecting membrane fouling are very complex. In this study, the membrane fouling process was revealed from the perspective of ion environment changes, which affected the whey protein structure during ultrafiltration. It was found that the concentrations of Ca2+ and Na+ were overall increased and the concentrations of K+, Mg2+ and Zn2+ were decreased at an ultrafiltration time of 11min, which made more hydrophilic groups buried inside and increased the content of α-helix, leading to more protein aggregation. The relatively higher K+ ratio in retention could lead to an antiparallel β-sheet configuration, aspartic acid, glutamic acid and tryptophan increased, which resulted in more protein aggregation and deposition on the membrane surface at 17min. When the ion concentration and ratio restored the balance and were close to the initial state in retention, the protein surface tension decreased, and the hydrophilic ability increased at 21-24min.

Control of bacterial contamination in microalgae cultures integrated with wastewater treatment by applying feast and famine conditions

The integration of microalgae production with wastewater treatment can significantly increase economic and environmental sustainability of the treatment process and of the microalgal biomass production. However, a major bottleneck of this strategy is the control of contamination by heterotrophic bacteria, which compete with microalgae for the organic substrate and can negatively affect the quality of the produced biomass. Here, a strategy to control bacterial contamination is proposed, whereby a first batch phase with the medium replete in the organic substrate (feast) is followed by a second batch phase without the organic substrate (famine). Permeates from microfiltration and ultrafiltration of cheese whey were used as sources of organic substrates, with different C/N. Biomass production and pollutant removal were analyzed, and the growth kinetics of microalgae and bacteria were characterized and modeled to determine the specific growth rate (µmax) during the feast phase and the decay rate (kD) during the famine phase. Bacteria had µmax (0.16 h−1) about two folds higher than microalgae (0.07 h−1), however, bacteria lysed in larger fraction during the famine phase, allowing to reduce contamination. A remarkable finding was that, for both microalgae and bacteria, only a cell subpopulation experienced lysis during the famine phase. The fraction of resistant cells was higher for microalgae and decreased with increasing the C/N ratio in the initial medium, indicating that cell-to-cell heterogeneity for carbon storage is crucial in determining cell resistance. Guidelines are derived to maximize microalgae biomass productivity and pollutant removal while maintaining a prescribed bacterial contamination.

Evaluation of fouling during ultrafiltration process of acid and sweet whey

Membrane fouling caused by deposition of whey protein on the membrane surface is still the major factor limiting concentration and fractionation efficiency in dairy industry. This work aims to elucidate the mechanisms of membrane fouling during ultrafiltration (50 °C) of sweet and acid whey obtained after Gouda and Tvarog (acid-coagulated cheese) manufacture using 20 nm ceramic membrane. A resistance-in-series model that accounts for time evolution of hydraulic resistances was considered. The results demonstrated that the higher the protein content the greater the total hydraulic resistance. Moreover, the resistance due to adsorption and concentration polarization dominated from the first minutes of filtration, whereas the growth of cake layer was much slower and gradual for each feed tested. SDS-PAGE electrophoresis showed that α-lactalbumin and β-lactoglobulin were the main contributors to pore blocking.

FERMENTATION OF MILK WHEY PERMEATE WITH DIFFERENT DAIRY PROPIONIBACTERIA STRAINS

This research was focused on whey ultrafiltration permeate (UF) fermentation by genetically unmodified (wild) organisms. We chose five classical Propionibacterium (Prb) strains which are attributed to the dairy subclass. The optimal temperature for Prb growth is around 28-30°C, however, for energy saving purposes the aim of this study was to observe the organic acid, especially propionic acid (PA) and biomass production of the chosen Prb (DSM 20273 Acidipropionibacterium acidipropionici = A, DSM 20272 Acidipropionibacterium acidipropionici = B; DSM 4902 Prb. freudenreichii = E; DSM 20535 Acidipropionibacterium jensenii = J; DSM 20276 Acidipropionibacterium thoenii = T) at the room temperature (22±0.5 °C). As expected, all the strains were able to convert lactose into acid, however, with different efficiency, thus the production of PA by Prb is strain-dependent. The higher productivity of PA was observed in samples with strains T, J, and B in a 26-day period, however, it should be noted that also the strain E showed high efficiency in a shorter (6-day) period. The highest concentration of PA was produced by strain T, and it reached 3.7±0.13 g L-1 within 26-day period. The concentration of the PA produced depends on the duration of fermentation, and on the proportions of other acids produced as well. An individual strain initially can produce PA more slowly than others, but over time can be effective, which may be related to adaptation to environmental conditions. We also observed the presence of background microflora in whey permeates – most likely lactic acid bacteria. Lactic acid was produced most rapidly and was the most abundant acid produced from whey UF.

The Rehydration Ability of Whey Ingredients

The purpose of this research was to studythe ability of whey protein concentrates (WPC) and whey permeate produced with ultrafiltration of cheese whey to rehydrate. The products studied were cheese whey concentrate witha PDM percentage of 80% (WPC-80), and cheese whey permeate, both produced under the conditions of the PJSC Dairy “Voronezhsky”.WPC-80 and the whey permeate dissolution processes were studied using microscopy. Water-impermeable hydrophobic layers were formed at the boundary, preventing water penetration into dry particles. The result was a higher dissolution timeforWPC-80 compared with whey permeate. When WPC-80 came into contact with water,it initially formed an obtuse wetting angle with a slow change over time. Whey permeate reached the equilibrium wetting angle more quickly. Quickreconditioning of WPC moisture content required avoiding capillary penetration of water, which created a turbulent liquid flow. The application of these ingredients in different food industry areas can reduce the costs for finished products, contribute to cost-effectiveness, increase the total production, and reduce environmental risks.
 Keywords: whey protein concentrate, whey permeate powder, water-wetting, dissolution

Ultrafiltration of cheese whey: Achieving high protein rejection and sustaining membrane efficiency

The objective of this study is to characterize the ultrafiltration (UF) of cheese whey (CW) by measuring permeate flux variations and observing changes in the water permeability of the membrane throughout the process. We also aimed to analyze the differences between the compositions of CW and the materials generated after UF (ultrafiltration concentrate (UC) and permeate (UP)). UF lasted 66 min, after which a volume concentration factor of 2.54 was reached. Flux decline during UF was caused by concentration polarization, and not by fouling, because cleaning recuperated 94.55% of membrane efficiency. Though lactose was more retained than usual, gel electrophoresis demonstrated the 1.77-fold increase in protein content, depicting stronger bands of β-lactoglobulin and α-lactalbumin in UC. Therefore, UF satisfactorily separated proteins from CW; however, to effectively remove lactose we suggest a previous filtration step with higher molecular weight cutoff to retain larger molecules before using 10 kDa. Novelty impact statement Over 99% of protein rejection was achieved in the UF of cheese whey (CW). Membrane's efficiency was regained to 100% of its capacity after cleaning procedures. Lactose was not efficiently separated from CW when compared to other studies.

The development of the sports nutrition drink formula with low allergenic capacity

The key trend of sports nutrition market growth in Russian Federation is the development of new products, in particular, which may have specific effect on the human body. Proteins are of the highest value in sports nutrition, and more especially, whey proteins. However, their application in food products manufacturing requires carrying out technical operations, which provide the decrease of their allergenic capacity. The purpose of the research was the development of sports nutrition drink formula with low allergenic capacity. The objects of the study were whey protein hydrolysate, obtained from cheese whey ultrafiltration concentrate with the usage of proteolytic enzyme preparations Promod 439L and Flavorpro 766MDP; sports nutrition drink on the basis of hydrolysate, produced by adding banana, peach and squash juices. The whey protein hydrolysate was used as the main formula ingredient, and fruit juices were used as an additional source of biologically active elements. The microstructure differences of the investigated mixtures were defined. The protein conglomerate size varied from 50 up to 80 μm in diameter, lactose was in form of crystals up to 5-7 μm by size. It was proved, that polysaccharides, presented in fruit juices, were involved with the structure formation of drinks. Considering high content of starch among complex carbohydrates of banana in comparison with squash and peach, the sample with squash juice was chosen as the working formula of sports nutrition drink. The usage of whey protein hydrolysate allowed getting the final product with high biological value, digestibility and low allergenic capacity.

Catalytic conversion of whey permeate into 5-hydroxymethylfurfural: Optimization and kinetic modeling approach

This work presents an efficient catalytic system for the valorization of whey permeate into 5-hydroxymethylfurfural (HMF). Lactose was studied as the model carbohydrate. The side products formed during the reaction were levulinic acid (LA), formic acid (FA), and humins. It was found that 0.25 mol/L of acetic acid and 0.21 mol/L of AlCl3·6H2O showed a synergistic effect on the HMF yield in γ-valerolactone and water as the binary solvent system. Three independent reaction parameters (reaction temperature, time, and AlCl3·6H2O concentration) were investigated to understand their effects on the formation of HMF, LA, and FA. The maximum HMF yield (59 mol%) for lactose was obtained at the optimum conditions (135 °C, 100 min, and 0.21 mol/L AlCl3·6H2O). The developed catalytic system was applied on different concentrations of whey permeates namely, whey permeate, ultrafiltered whey permeate, combined reverse osmosis-nanofiltered whey permeate after 30% evaporation, and whey permeate powder. Amongst all, the application of the developed catalytic system on whey permeate powder showed promising results, where 74 mol% HMF yield was obtained in a shorter reaction time (40 min) than lactose. The kinetic study demonstrated all the possible reaction pathways occurring during HMF formation for lactose and whey permeate powder. Key findingThe reaction kinetics for whey permeate powder discloses various possible reaction pathways for lactose to HMF conversion.

Hydrolysates from ultrafiltrated double‐cream cheese whey: Enzymatic hydrolysis, antioxidant, and ACE‐inhibitory activities and peptide characterization

The hydrolysis conditions (enzyme:substrate [E:S] ratio and time) of a whey protein concentrate obtained by ultrafiltration of double-cream cheese whey were optimized for the production of antioxidant and angiotensin-converting enzyme (ACE) inhibitory hydrolysates; subsequently, the hydrolysates were fractionated and characterized by chromatography techniques. The results showed that the E:S ratio and time significantly affected (p < .05) the soluble protein content, free amino acids (FAA), degree of hydrolysis (DH), and antioxidant capacity. A decrease in the protein content and an increase in the FAA concentration, DH, and antioxidant activity were observed when both parameters increased. The most adequate conditions to obtain a hydrolysate with antioxidant potential were an E:S ratio of 1:20 (w/w), and time of hydrolysis of 7 hr for alcalase, 2 hr for chymotrypsin, and 6 hr for flavourzyme. After fractionation, different peptides were detected in the hydrolysates, which could contribute to antioxidant and ACE-inhibitory activities of hydrolysates. Practical applications Hydrolysates with antioxidant and angiotensin-converting enzyme-inhibitory activities were obtained from double-cream cheese whey, which could become in an industrial innovation strategy based on the use of by-products that can significantly impact on the circular economy of the dairy industry, the environment, and the production of functional compounds with potential use in the food, feed, pharmaceutical, or cosmetic industries.

Bioactivity and peptide profile of whey protein hydrolysates obtained from Colombian double-cream cheese production and their products after gastrointestinal digestion

Peptides obtained from whey proteins have been associated with different biological properties, but most peptides are usually degraded during the digestive process. In this work, hydrolysates were prepared from a whey protein concentrate obtained by ultrafiltration of Colombian traditional cheese whey and subsequent enzymatic hydrolysis using alcalase, chymotrypsin and flavourzyme. The antioxidant and angiotensin-converting enzyme (ACE) inhibitory properties were evaluated, and peptide profile was determined by ultra-high pressure liquid chromatography tandem mass spectrometry (UHPLC-MS/MS). Changes in the above biological properties and peptide profile after simulated gastrointestinal digestion were then investigated. Before enzymatic hydrolysis, the alcalase hydrolysate showed higher 2,2′-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging capacity, whereas an inhibition greater than 85% of ACE activity was observed for the alcalase and chymotrypsin hydrolysates. In both tests, the flavourzyme hydrolysates showed lower activities. Different changes in the above biological activities were observed after gastrointestinal digestion of the alcalase and chymotrypsin hydrolysates: ABTS radical scavenging ability increased, whereas ACE inhibitory capacity decreased significantly. The alcalase hydrolysate obtained from ultrafiltrated whey protein concentrate showed high antioxidant and ACE inhibition capacities and higher survivability of peptides after in vitro gastrointestinal digestion.