Biological activity of the fermentative hydrolyzates of milk whey proteins

Enzymatic hydrolysis of milk protein (proteolysis) is used to obtain products with high nutritive value and different biological activities. Hydrolyzate is mainly applied as a component of the formulae for functional purposes (infant and sport nutrition, foods forthe elderly). Degree of protein hydrolysis, residual antigenicity, antioxidant capacity et al are considered to be the controlled parameters of the fermentative hydrolyzates. The aim of the research work was comparative analysis of peptide profile, residual antigenicity, antioxidant and antimutagenic activities of enzymatic hydrolyzates of whey proteins. Research of the biologically active properties of whey proteins and their fermentative hydrolyzates was carried out using competitive enzyme-linked immunosorbent assay, Trolox Equivalent Antioxidant Capacity (TEAC) Assay and Ames test. It was established that the studied sample of hydrolyzate corresponds by physical-chemical features, immunochemical and radical-reducing properties to the category of partial hydrolyzates intended for functional food products. Enzymatic hydrolysis of whey proteins resulted in decrease of residual antigenicity of peptide fraction and 2,9-3,5 times increase of antiradical activity of cleaved protein component. Reduction of mutation level in the experiment by the trial sample of the hydrolyzate of whey protein concentrate was 15,3-49,2% for the strain Salmonella typhimurium ТА 98 and 19,7-52,2% forthe strain ТА 100. The obtained partial fermentative hydrolyzate of whey proteins can be applied as a biologically active ingredient in the development of new specialized food products.

milk whey proteins, hydrolyzates of proteins, peptides composition, residual antigenicity, antioxidant properties, antimutagenic activity