Heat-induced denaturation and bioactivity changes of whey proteins

Zhang, Lina; Zhou, Ruoya; Zhang, Jinyue; Zhou, Peng

doi:10.1016/j.idairyj.2021.105175

Cited by 41 publications

(24 citation statements)

References 144 publications

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“…According to a previous study [ 16 ], pasteurization of whey, ultrafiltration, evaporation, and spray-drying decrease the percentage of native on the total protein content in these types of WPCs. Heat induced modifications such as oxidation and glycation of proteins, formation of lysine-alanine crosslinks, pH, the exposure of cleavage sites due to protein unfolding, and the structure of aggregates affect the hydrolysis and digestibility of whey proteins [ 40 ]. The modified lysine residues of β-LG lactosylated under mild heat treatments has been found resistant to trypsin [ 41 ].…”

Section: Resultsmentioning

confidence: 99%

Whey Protein Hydrolysates of Sheep/Goat Origin Produced by the Action of Trypsin without pH Control: Degree of Hydrolysis, Antihypertensive Potential and Antioxidant Activities

Sakkas

Lekaki

Moatsou

2022

Foods

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Tryptic WPHs with considerable residual whey protein content intact were developed from two sheep/goat WPCs (65% and 80% protein) without pH control. Pasteurization was used to avoid denaturation. Changes in non-protein nitrogen (DH_TCASN), free amino groups (DH_TNBS), and major whey proteins were used to investigate the degree and extent of hydrolysis. Antihypertensive potential (ACE-IA), radical scavenging (DPPH-RSA), and iron chelation (Fe-CA) were assessed. No statistically significant changes in pH (5.84–6.29) were observed during hydrolysis and storage. At the start of hydrolysis, DH_TCASN was ≅11% for both substrates whereas DH_TNBS was >10% and >5% for WP65 and WP80, respectively. After one-hour hydrolysis, DH_TCASN was ≅17% for both substrates and DH_TNBS was ≅15% and ≅11% for WP65 and WP80, respectively. The β-lactoglobulin, α-lactalbumin, and caseinomacropeptide of WP65 were hydrolyzed by 14 ± 1.3%, 73.9 ± 2.6% and 37 ± 2.6%. The respective values for WP80 were 14.9 ± 1.7%, 79.9 ± 1%, and 32.7 ± 4.8%. ACE-IA of the hydrolysates of both substrates was much higher (>80%) than that of controls (<10%). Hydrolysis, substrate type, and storage did not affect the DPPH-RSA (45–54%). Fe-CA of the WP65 and WP80 hydrolysates were ≅40% and ≅20%, respectively; a similar outcome was found in the respective controls. Refrigerated storage for 17 h did not affect the degree of hydrolysis and biofunctional activities.

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Section: Resultsmentioning

confidence: 99%

Whey Protein Hydrolysates of Sheep/Goat Origin Produced by the Action of Trypsin without pH Control: Degree of Hydrolysis, Antihypertensive Potential and Antioxidant Activities

Sakkas

Lekaki

Moatsou

2022

Foods

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“…Thomsen et al (2005) observed lipid oxidation, the occurrence of the Maillard reaction, and the generation of oxygen radicals and a variety of oxidation products during the drying of cow milk. Moreover, heating could cause rapid and violent molecular vibrations that disrupt hydrogen bonds and nonpolar hydrophobic interactions, promoting lipid oxidative and browning reactions (Zhang et al, 2021). Oxidative stress leads to increased nucleotide metabolism, amino acid transport, and protein turnover in bifidobacteria, whereas carbohydrate metabolism slows down (Zuo et al, 2018).…”

Section: Discussionmentioning

confidence: 99%

“…The hydrolysis products obtained during the enzymatic digestion of whey proteins have various functional properties, including thermal stability and antioxidant properties (Zhang et al, 2021). Furthermore, the hydrolysis of whey proteins could lead to the breaking of peptide bonds, generating peptides with different molecular weights, hydrophobicities, amino acid compositions, peptide sequences, and antioxidant activities (Wong et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Protective effects of whey protein hydrolysate on Bifidobacterium animalis ssp. lactis Probio-M8 during freeze-drying and storage

Wang

HUANG

Liu

et al. 2022

Journal of Dairy Science

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We evaluated the potential of whey protein hydrolysate as a lyoprotectant for maintaining the cell viability of Bifidobacterium animalis ssp. lactis Probio-M8 during freeze-drying and subsequent storage. The moisture content and water activity of the lyophilized samples treated by different concentrations of whey protein hydrolysate were ≤5.23 ± 0.33 g/100 g and ≤0.102 ± 0.003, respectively. During storage at 25°C and 30°C, whey protein hydrolysate had a stronger protective effect on B. lactis Probio-M8 than the same concentration of whey protein. Using the Excel tool GinaFit, we estimated the microbial inactivation kinetics during storage. Whey protein hydrolysate reduced cell damage caused by an increase in temperature. Whey protein hydrolysate could protect cells by increasing the osmotic pressure as a compatible solute. Whey protein hydrolysate improved cell membrane integrity and reduced the amounts of reactive oxygen species and malondialdehyde produced. The findings indicated that whey protein hydrolysate was a novel antioxidant lyoprotectant that could protect probiotics during freezedrying and storage.

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“…Salar et al [ 37 ] recommended that gentle pasteurization of BC (57 °C for 30 min) together with drying methods (freeze or spray drying) could act as hurdle technology which results in the reduction in microbial load with minimal impact on bioactive constituents (lactoferrin and IgG) and antioxidant activities of BC. Bovine colostrum immunoglobulin (IgG) was shown to be 15% denatured after long-time pasteurization (63 °C for 30 min) and 34% denatured after high-temperature, short-time pasteurization (72 °C for 15 s) by Chatterton et al [ 39 ], while the IgG was completely inactivated by ultra-heat treatment [ 40 ]. Another study, conducted by Elizondo-Salazar et al [ 41 ], indicates that the thermal treatment (60 °C or >60 °C for <1 h) completely denatured immunoglobulin IgG 1 but had less effect on IgG 2 concentration.…”

Section: Impact Of Processing Techniques and Conditions On Colostrum ...mentioning

confidence: 99%

Insights into the Research Trends on Bovine Colostrum: Beneficial Health Perspectives with Special Reference to Manufacturing of Functional Foods and Feed Supplements

et al. 2022

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Bovine colostrum (BC) is the initial mammary secretion after parturition, which is nature’s bountiful source consisting of nutritional and bioactive components present in a highly concentrated low-volume format. All mammalian newborns require colostrum to enhance physiological processes such as lifelong immunity, gastrointestinal development, and resistance to microbial infections. The genetic, environmental, and processing methods can all have an impact on the biochemical contents of BC and its supplements. BC and its derivatives have been intensively researched for their potential use in functional foods, medicines, and animal feed. Evidence from clinical studies suggests that BC products are well-tolerated, nontoxic, and safe for human ingestion. Functional foods, feed, and pharmaceutical formulations based on bovine colostrum are playing noteworthy roles in the development of innovative products for promoting health and the prevention of chronic illnesses. This systematic review sheds light on recent research on (a) the effects of processing techniques on BC components, (b) emerging techniques used in the isolation and identification of novel components, (c) BC-based functional foods for human consumption and animal feed supplements, and (d) the role of BC in current drug delivery, as well as future recommendations.

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Heat-induced denaturation and bioactivity changes of whey proteins

Cited by 41 publications

References 144 publications

Whey Protein Hydrolysates of Sheep/Goat Origin Produced by the Action of Trypsin without pH Control: Degree of Hydrolysis, Antihypertensive Potential and Antioxidant Activities

Whey Protein Hydrolysates of Sheep/Goat Origin Produced by the Action of Trypsin without pH Control: Degree of Hydrolysis, Antihypertensive Potential and Antioxidant Activities

Protective effects of whey protein hydrolysate on Bifidobacterium animalis ssp. lactis Probio-M8 during freeze-drying and storage

Insights into the Research Trends on Bovine Colostrum: Beneficial Health Perspectives with Special Reference to Manufacturing of Functional Foods and Feed Supplements

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