title: Production and characterisation of whey protein hydrolysate having antioxidant activity from cheese whey.
abstract: BACKGROUND
  Cheese whey is a rich by-product in nutritional terms, possessing components with high biological value, excellent functional properties, and an inert flavour profile. In the present study, mozzarella cheese whey was ultra-filtrated to remove lactose and mineral. The retentate was hydrolysed with food-grade enzyme alcalase and the hydrolysis conditions (pH, temperature and time) were optimised for maximum antioxidant activity using response surface methodology.
  
  
  RESULTS
  Whey protein hydrolysed for 8 h at pH 9 and 55 °C showed a maximum antioxidant activity of 1.18 ± 0.015 µmol Trolox mg(-1) protein. The antioxidant peptides were further enriched by ultra-filtration through a 3 kDa membrane. Seven peptides - β-Lg f(123-131), β-Lg f(122-131), β-Lg f(124-131), β-Lg f(123-134), β-Lg f(122-131), β-Lg f(96-100) and β-Lg f(94-100) - were identified by LC-MS/MS in the 3 kDa permeate of the hydrolysate. The incorporation of whey protein hydrolysate (WPH) in lemon whey drink (5-10 g L(-1)) increased the antioxidant activity from 76% to 90% as compared to control.
  
  
  CONCLUSIONS
  Hydrolysis of ultra-filtrated retentate of whey can be an energy- and cost-effective method for the direct production of WPH from whey compared to the industrial production of WPH from whey protein concentrate. This study suggests that WPH with good nutritional and biological properties can be effectively used in health-promoting foods as a biofunctional ingredient.
authors.affiliation: Dairy Chemistry Division, National Dairy Research Institute, Karnal-132001, Haryana, India.
authors.forename: Syamala
authors.initials: S
authors.lastname: Athira
authors.affiliation: Dairy Chemistry Division, National Dairy Research Institute, Karnal-132001, Haryana, India.
authors.forename: Bimlesh
authors.initials: B
authors.lastname: Mann
authors.affiliation: Dairy Chemistry Division, National Dairy Research Institute, Karnal-132001, Haryana, India.
authors.forename: Prerna
authors.initials: P
authors.lastname: Saini
authors.affiliation: Dairy Chemistry Division, National Dairy Research Institute, Karnal-132001, Haryana, India.
authors.forename: Rajan
authors.initials: R
authors.lastname: Sharma
authors.affiliation: Dairy Chemistry Division, National Dairy Research Institute, Karnal-132001, Haryana, India.
authors.forename: Rajesh
authors.initials: R
authors.lastname: Kumar
authors.affiliation: Dairy Technology Division, National Dairy Research Institute, Karnal-132001, Haryana, India.
authors.forename: Ashish Kumar
authors.initials: AK
authors.lastname: Singh
mesh_terms: D000975:Antioxidants / Q000494:pharmacology*; D001628:Beverages; D002611:Cheese; D002957:Citrus; D005374:Filtration; D055951:Functional Food; D006801:Humans; D010455:Peptides / Q000494:pharmacology*; D011492:Protein Hydrolysates / Q000494:pharmacology*; D013381:Subtilisins; D000067796:Whey; D000067816:Whey Proteins / Q000494:pharmacology*
chemical_list: D000975:Antioxidants; D010455:Peptides; D011492:Protein Hydrolysates; D000067816:Whey Proteins; D013381:Subtilisins
keywords: alcalase; antioxidant activity; bioactive peptides; cheese whey; response surface methodology; whey protein hydrolysate