Processing cottage cheese whey components for functional food production

Abstract

Introduction. The study offers a new rational approach to processing cottage cheese whey and using it as a highly nutritional functional ingredient in food production. We proposed a scientifically viable method for hydrolyzing cottage cheese whey with enzyme preparations of acid proteases from Aspergillus oryzae with an activity of 400 units/g and a pH range of 3.0 to 5.0.
 Study objects and methods. Pre-concentrated whey was enzymatically hydrolyzed at 30°C, 40°C, and 50°C for 60 to 180 min (pH 4.6). Non-hydrolyzed whey protein concentrates were used as a control. The amount of enzyme preparation was determined by calculation. All hydrolysate samples showed an increase in active acidity compared to the control samples. Further, we conducted a full-factor experiment with three levels of variation. The input parameters included temperature, duration of hydrolysis, and a substrate-enzyme ratio; the output parameters were the degree of hydrolysis and antioxidant capacity.
 Results and discussion. The experiment showed the following optimal parameters for hydrolyzing cottage cheese whey proteins with the enzyme preparation of proteases produced by Aspergillus oryzae: temperature – 46.4°C; duration – 180 min; and the amount of enzyme preparation – 9.5% of the protein content. The antioxidant capacity was 7.51 TE mmol/L and the degree of hydrolysis was 17.96%.
 Conclusion. Due to its proven antioxidant capacity, the whey protein hydrolysate obtained in the study can be used as a functional food ingredient.

Enzymatic Method of Bioactive Peptides Production from Milk Protein Raw Materials: A Scoping Review

“…Основными вопросами в исследовании гидролиза молочного белкового сырья посредством КФП являлись оптимизация процесса высвобождения БАП с заданными свойствами, повышение его эффективности, а также влияние различных КФП на биоактивное действие гидролизатов. Авторами было представлено совокупное влияние pH, фермент-субстратного соотношения, температуры гидролиза и его экспозиции (Cheison et al, 2012;Agarkova et al, 2020;Schalk, 2009…”

Real-Time PCR Technology for Cattle Genotyping by a and B Kappa-Casein Gene Alleles

“…The B-allele of the CSN3 gene in cattle is associated with a higher protein content in milk, a higher yield of cottage cheese and cheese, and better milk coagulation properties. Practice shows that high quality hard cheeses can only be made from milk obtained from cows with the BB kappa-casein genotype [1][2][3][4][5].…”

Nutritional evaluation of whey protein hydrolysate: chemical composition, peptide profile, and osmolarity

“…In addition, they do not have the status of food additives and "E-index" therefore provide a "clean" label of the finished food product (Nastaj et al, 2019). One of the main disadvantages of whey is the allergenicity of protein components, especially β-lactoglobulin, the content of which is up to 50% of all whey proteins (Agarkova et al, 2020). A β-lactoglobulin molecule contains some linear IgE-binding epitopes, some of which are potentially allergenic since their size is no more than 5 amino acid residues.Reduction of the whey protein complex antigenicity is possible due to the removal or cleavage of high-molecular allergenic components, including β-lactoglobulin (Knol et al, 2019).…”