title: Enzymatic generation of whey protein hydrolysates under pH-controlled and non pH-controlled conditions: Impact on physicochemical and bioactive properties.
abstract: Enzymatic hydrolysis of whey protein (WP) was carried out under pH-controlled and non pH-controlled conditions using papain and a microbial-derived alternative (papain-like activity). The impact of such conditions on physicochemical and bioactive properties was assessed. WP hydrolysates (WPH) generated with the same enzyme displayed similar degree of hydrolysis. However, their reverse-phase liquid chromatograph mass spectrometry peptide profiles differed. A significantly higher oxygen radical absorbance capacity (ORAC) value was obtained for WP hydrolysed with papain at constant pH of 7.0 compared to the associated WPH generated without pH regulation. In contrast, there was no significant effect of pH regulation on dipeptidyl peptidase IV (DPP-IV) properties. WP hydrolysed with papain-like activity under pH regulation at 7.0 displayed higher ORAC activity and DPP-IV inhibitory properties compared to the associated WPH generated without pH regulation. This study has demonstrated that pH conditions during WPH generation may impact on peptide release and therefore on WPH bioactive properties.
authors.affiliation: Department of Life Sciences, University of Limerick, Limerick, Ireland; Food for Health Ireland (FHI), University of Limerick, Limerick, Ireland. Electronic address: Solene.LeMaux@ul.ie.
authors.forename: Solène
authors.initials: S
authors.lastname: Le Maux
authors.affiliation: Department of Life Sciences, University of Limerick, Limerick, Ireland; Food for Health Ireland (FHI), University of Limerick, Limerick, Ireland. Electronic address: Alice.Nongonierma@ul.ie.
authors.forename: Alice B
authors.initials: AB
authors.lastname: Nongonierma
authors.affiliation: Department of Life Sciences, University of Limerick, Limerick, Ireland.
authors.forename: Chloé
authors.initials: C
authors.lastname: Barre
authors.affiliation: Department of Life Sciences, University of Limerick, Limerick, Ireland; Food for Health Ireland (FHI), University of Limerick, Limerick, Ireland. Electronic address: dick.fitzgerald@ul.ie.
authors.forename: Richard J
authors.initials: RJ
authors.lastname: FitzGerald
mesh_terms: D018819:Dipeptidyl Peptidase 4 / Q000378:metabolism; D016166:Free Radical Scavengers / Q000737:chemistry; D006863:Hydrogen-Ion Concentration; D006868:Hydrolysis; D013058:Mass Spectrometry; D010206:Papain / Q000378:metabolism; D010455:Peptides / Q000737:chemistry / Q000378:metabolism; D011492:Protein Hydrolysates / Q000737:chemistry / Q000378:metabolism*; D017382:Reactive Oxygen Species / Q000737:chemistry; D000067816:Whey Proteins / Q000737:chemistry / Q000378:metabolism* / Q000494:pharmacology
chemical_list: D016166:Free Radical Scavengers; D010455:Peptides; D011492:Protein Hydrolysates; D017382:Reactive Oxygen Species; D000067816:Whey Proteins; D018819:Dipeptidyl Peptidase 4; D010206:Papain
keywords: DPP-IV inhibition; ORAC; Peptide profile; Whey proteins; pH stat