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Novel enzymatic approaches for tailoring functionalities of whey protein hydrolysates

机译：定制乳清蛋白水解物功能的新型酶促方法

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Whey proteins are known for their large range of functionalities and are therefore widely used in the food industry. Their functionalities greatly depend on the processing history and conditions, and these conditions can be used to specifically tailor the functionalities of whey proteins for every field of application.Hydrolysis of whey proteins is a processing step that can be used to tailor whey protein functionality further, either to introduce new desired properties such as bioactivities or to decrease/eliminate undesired properties such as antigenicity.In this paper two novel enzymatic approaches are described. The first enzymatic approach was aimed at increasing bioactivity of a whey protein by selective release of a bioactive peptide from BSA: albutensin, a peptide with potential with regard to regulation of food intake. It was shown that in a single enzymatic step the peptide albutensin could be specifically released from BSA under specific conditions, without releasing significant amounts of other undesired peptides. This is the first example of this new approach to obtain bioactive peptides in an economically attractive fashion using only one enzymatic step without the need of further purification steps.The second approach is an example of the use process conditions, in this case high pressure, to increase the effectiveness of the enzymatic hydrolysis to reduce antigenicity further. It was shown that enzymatic hydrolysis under specific high pressure conditions resulted in a further decrease of the residual antigenicity of the whey protein hydrolysate. This approach can provide a new and powerful approach to obtain whey protein hydrolysates for infant food.
机译：乳清蛋白以其广泛的功能性而闻名，因此被广泛用于食品工业。它们的功能很大程度上取决于加工历史和条件，这些条件可用于针对每个应用领域专门定制乳清蛋白的功能。乳清蛋白的水解是可用于进一步定制乳清蛋白功能的加工步骤，要么引入新的所需特性（例如生物活性），要么降低/消除不想要的特性（例如抗原性）。本文描述了两种新颖的酶促方法。第一种酶促方法旨在通过从BSA中选择性释放生物活性肽：白蛋白（一种在调节食物摄入方面具有潜力的肽）来提高乳清蛋白的生物活性。已经表明，在单个酶促步骤中，可以在特定条件下从BSA特异性释放肽白蛋白，而不会释放大量其他不希望的肽。这是该新方法的第一个实例，该方法仅在一个酶促步骤中以经济上有吸引力的方式获得生物活性肽，而无需进一步的纯化步骤。第二个方法是使用过程条件的实例，在这种情况下为高压增加酶水解的效力以进一步降低抗原性。结果表明，在特定的高压条件下进行酶水解会进一步降低乳清蛋白水解产物的残留抗原性。这种方法可以提供一种新的有力的方法来获得婴儿食品的乳清蛋白水解物。

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