title: Enzymatic hydrolysis of heated whey: iron-binding ability of peptides and antigenic protein fractions.
abstract: This study evaluated the influence of various enzymes on the hydrolysis of whey protein concentrate (WPC) to reduce its antigenic fractions and to quantify the peptides having iron-binding ability in its hydrolysates. Heated (for 10 min at 100 degrees C) WPC (2% protein solution) was incubated with 2% each of Alcalase, Flavourzyme, papain, and trypsin for 30, 60, 90, 120, 150, 180, and 240 min at 50 degrees C. The highest hydrolysis of WPC was observed after 240 min of incubation with Alcalase (12.4%), followed by Flavourzyme (12.0%), trypsin (10.4%), and papain (8.53%). The nonprotein nitrogen contents of WPC hydrolysate followed the hydrolytic pattern of whey. The major antigenic fractions (beta-lactoglobulin) in WPC were degraded within 60 min of its incubation with Alcalase, Flavourzyme, or papain. Chromatograms of enzymatic hydrolysates of heated WPC also indicated complete degradation of beta-lactoglobulin, alpha-lactalbumin, and BSA. The highest iron solubility was noticed in hydrolysates derived with Alcalase (95%), followed by those produced with trypsin (90%), papain (87%), and Flavourzyme (81%). Eluted fraction 1 (F-1) and fraction 2 (F-2) were the respective peaks for the 0.25 and 0.5 M NaCl chromatographic step gradient for analysis of hydrolysates. Iron-binding ability was noticeably higher in F-1 than in F-2 of all hydrolysates of WPC. The highest iron contents in F-1 were observed in WPC hydrolysates derived with Alcalase (0.2 mg/kg), followed by hydrolysates derived with Flavourzyme (0.14 mg/kg), trypsin (0.14 mg/kg), and papain (0.08 mg/kg). Iron concentrations in the F-2 fraction of all enzymatic hydrolysates of WPC were low and ranged from 0.03 to 0.05 mg/kg. Fraction 1 may describe a new class of iron chelates based on the reaction of FeSO4 x 7 H2O with a mixture of peptides obtained by the enzymatic hydrolysis of WPC. The chromatogram of Alcalase F-1 indicated numerous small peaks of shorter wavelengths, which probably indicated a variety of new peptides with greater ability to bind with iron. Alcalase F-1 had higher Ala (18.38%), Lys (17.97%), and Phe (16.58%) concentrations, whereas the presence of Pro, Gly, and Tyr was not detected. Alcalase was more effective than other enzymes at producing a hydrolysate for the separation of iron-binding peptides derived from WPC.
authors: Dairy Science Division, National Institute of Animal Science, Rural Development Administration, Cheonan, Chungnam 330-801, Republic of Korea. sbkim@rda.go.kr
authors: S B
authors: SB
authors: Kim
authors: I S
authors: IS
authors: Seo
authors: M A
authors: MA
authors: Khan
authors: K S
authors: KS
authors: Ki
authors: W S
authors: WS
authors: Lee
authors: H J
authors: HJ
authors: Lee
authors: H S
authors: HS
authors: Shin
authors: H S
authors: HS
authors: Kim
mesh_terms: D000596:Amino Acids / Q000032:analysis; D000941:Antigens / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid; D004591:Electrophoresis, Polyacrylamide Gel; D010450:Endopeptidases / Q000378:metabolism; D006358:Hot Temperature; D006868:Hydrolysis; D007501:Iron / Q000378:metabolism*; D008894:Milk Proteins / Q000737:chemistry / Q000276:immunology* / Q000378:metabolism*; D010206:Papain / Q000378:metabolism; D010455:Peptides / Q000032:analysis / Q000737:chemistry / Q000378:metabolism*; D013381:Subtilisins / Q000378:metabolism; D014357:Trypsin / Q000378:metabolism; D000067816:Whey Proteins
chemical_list: D000596:Amino Acids; D000941:Antigens; D008894:Milk Proteins; D010455:Peptides; D000067816:Whey Proteins; D007501:Iron; D010450:Endopeptidases; C412470:flavourzyme; D013381:Subtilisins; D014357:Trypsin; D010206:Papain