Production of whey protein hydrolyzates and its incorporation into milk  

作　　者：Jenny Ann John Bikash CGhosh 

机构地区：[1]Dairy Technology Division,ICAR-National Dairy Research Institute,Adugodi,Bengaluru 560030,India [2]Department of Food Science and Technology,SOST,Kerala University of Fisheries and Ocean Studies(KUFOS),Panangad P.O.,Kochi 682506,India

出　　处：《Food Production, Processing and Nutrition》2021年第1期163-175,共13页食物生产加工与营养（英文）

摘　　要：Whey proteins provide an excellent source of low-molecular-weight bioactive peptides with important functional properties and bioactivities like antihypertensive,opioid,and antimicrobial effects.Presence of peptide molecules with lower molecular weight has a great role in food for health promotion.In this investigation,the release of low-molecular-weight peptides from whey protein concentrate was attempted by using enzymatic digestion.The hydrolyzate was then incorporated into milk to obtain enriched milk(EM)with low-molecular-weight peptides.Based on sensory analysis of EM,electrophoretic and RP-HPLC studies,hydrolyzates of 10%protein(degree of hydrolysis 5%;enzyme/substrate E/S,1:50)were finally incorporated into milk at 20%(v/v)to develop an acceptable product enriched with low-molecular-weight peptides.EM had higher protein content,viscosity and emulsifying properties than control milk with 3%fat.It is recommended that EM should not be sterilized as it results in coagulation,but can be safely pasteurized and spray dried without any undesirable effects.Maximum ACE-inhibition activity was obtained in hydrolyzate,followed by EM.This study is expected to boost the opportunity for the dairy industry to venture further into the nutraceutical dairy market.

关 键 词：Whey protein hydrolyzate Enriched milk ELECTROPHORESIS ACE inhibition activity 

分 类 号：O62[理学—有机化学]