Whey hydrolysate-based ingredient with dual functionality: From production to consumer's evaluation

The aim of the present study concerns the development, characterization and sensory evaluation of a dual-functional whey hydrolysate. Four concentrations of commercial pepsin (0.48%, 0.95%, 1.43%, 1.91% w/w) were evaluated. The hydrolyses curves and the Reversed-Phase High Performance Liquid Chromat...

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Bibliographic Details
Published in:Food research international 2019-08, Vol.122, p.123-128
Main Authors: Ozorio, Luisa, Silva, Luciano P., Prates, Maura V., Bloch, Carlos, Takeiti, Cristina Y., Gomes, Danillo Macêdo, da Silva-Santos, José Eduardo, Deliza, Rosires, Brígida, Ana Iraidy S., Furtado, Angela, Mellinger-Silva, Caroline, Cabral, Lourdes M.C.
Format: Article
Language:English
Subjects:
Enzymatic hydrolysis
Functionality
Hypertension
Pepsin
Peptides
Sensory evaluation
Technological properties
Whey protein
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Summary:The aim of the present study concerns the development, characterization and sensory evaluation of a dual-functional whey hydrolysate. Four concentrations of commercial pepsin (0.48%, 0.95%, 1.43%, 1.91% w/w) were evaluated. The hydrolyses curves and the Reversed-Phase High Performance Liquid Chromatography analyses showed a direct relationship between enzyme concentration and degree of hydrolysis. Through mass spectrometry 21 peptides were identified and 5 of them have never been described in the literature before. The hydrolysate produced (PC3) induced a vascular relaxation of 65.02% in phenylephrine-contracted rat aortic rings. PC3 powder presented a homogeneous aspect with a mean particle size of 86.39 μm, high water solubility (>92%) in a wide pH range (1−12) and an increase of 33% in oil absorption capacity, when compared to the unhydrolyzed product. Sensory analysis showed a high acceptance (7.6 in a 9-point hedonic scale) of the hydrolysate among 100 consumers. The results brought the possibility of developing a whey hydrolysate with high vasorelaxant activity, great technological properties and sensory appeal, as an interesting dual-functional ingredient to be incorporated into food products. [Display omitted] •A dual function whey ingredient (PC3) was developed and 21 peptides were identified.•PC3 hydrolysate showed high vascular relaxation (65%) in an ex-vivo model.•PC3 hydrolysate showed high solubility in a wide pH range (1–12).•The hydrolysate obtained presented great oil absorption capacity.•Sensory analysis showed a high acceptance of the ingredient among 100 participants.
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2019.03.060