Milk protein hydrolysates obtained with immobilized alcalase and neutrase on magnetite nanoparticles: Characterization and antigenicity study

Abstract

Enzymatic hydrolysis is the most commonly used method to reduce the antigenicity of milk protein, but free protease is unstable and difficult to recycle after application. In this study, alcalase and neutrase were selected for immobilization on the modified magnetic Fe 3 O 4 nanoparticles. The reusability of the immobilized enzyme was 68.23% of the total starting activity after 5 recycling batches. The optimal hydrolysis conditions were an enzyme to substrate ratio of 6000 U/g and reaction at 50°C and pH 8.5 for 3 h. Under these conditions, 22.76% hydrolysis of hydrolysate was achieved, and the antigenicity reduction rates of β-lactoglobulin and casein were 21.34% and 30.89%, respectively. In addition, 82.75% of the hydrolysate had a molecular weight less than 1 kDa, and free amino acids represented 13.65% of the sample. This result showed that the hydrolysis with immobilized enzyme was similar to that with free enzyme and the immobilized enzyme could be applied to produce hypoallergenic hydrolysate.

Characterisation and beneficial effects of a Lupinus angustifolius protein hydrolysate obtained by immobilisation of the enzyme alcalase®

“…Finally, although other milk, 28,37 whey, 38 or chickpea 22 hydrolysates have been produced by hydrolysis with immobilised alcalase® and subsequently characterised, this is the first time that the bioactivities of a hydrolysate from any species of lupin generated by an enzyme-immobilization method have been shown.…”

The Use of Immobilised Enzymes for Lipid and Dairy Processing and Their Waste Products: A Review of Current Progress

“…This process is used to break down the whey protein into its constituent peptides and amino acids, followed by further purification to isolate the whey protein in its purest form [104]. However, using immobilised enzymes is a highly efficient and advanced process, with these methods carefully chosen to ensure the highest quality of the final product, with minimal impact on the nutritional value and bioactivity of the whey proteins [88].…”

Role of Clay Substrate Molecular Interactions in Some Dairy Technology Applications

“…Here, also, among numerous works on clay-immobilized enzymes reported so far, only very few were intended for the food industry [83,84] and much less for dairy technology purposes [91,92]. Even if the immobilization procedures are well established for various clay materials, there exists a glaring lock of data on the acid/base properties that govern the dispersion of clay-supported enzymes in the aqueous media [93].…”