{"title":"Effect of enzymatic hydrolysis and ultrasound pretreatment on allergenicity, functional properties and bioactivity of whey protein isolates","authors":"","doi":"10.1016/j.lwt.2024.116891","DOIUrl":null,"url":null,"abstract":"<div><div>Whey protein isolate (WPI) is an important food ingredient and a major allergen in food. Enzymatic hydrolysis is an important method for WPI modification, but there is limited information on the effect of ultrasound pretreatment on WPI hydrolysates (WPH). The aim of this study was to analyze the effect of enzymatic hydrolysis and ultrasound pretreatment on the allergenicity, functional properties and bioactivity of WPH by multispectroscopy and peptidomics combined with bioinformatics. The results showed that ultrasound pretreatment contributed to the production of WPH with low allergenicity (IgE binding capacity is 55.59%) and good functional properties (emulsifying activity index is 27.02%, foaming characteristic is 50.00%) and bioactivity (total antioxidant capacity is 65.94%). This was attributed to the synergistic hydrolysis of WPI by endopeptidases and exopeptidases, and ultrasound pretreatment that altered the accessibility of WPI to proteases and the peptide profiles and main proteins of WPH, affecting the changes in their spatial and primary structure. This research will advance the application of WPI in hypoallergenic foods.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":6.0000,"publicationDate":"2024-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"LWT - Food Science and Technology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0023643824011745","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Whey protein isolate (WPI) is an important food ingredient and a major allergen in food. Enzymatic hydrolysis is an important method for WPI modification, but there is limited information on the effect of ultrasound pretreatment on WPI hydrolysates (WPH). The aim of this study was to analyze the effect of enzymatic hydrolysis and ultrasound pretreatment on the allergenicity, functional properties and bioactivity of WPH by multispectroscopy and peptidomics combined with bioinformatics. The results showed that ultrasound pretreatment contributed to the production of WPH with low allergenicity (IgE binding capacity is 55.59%) and good functional properties (emulsifying activity index is 27.02%, foaming characteristic is 50.00%) and bioactivity (total antioxidant capacity is 65.94%). This was attributed to the synergistic hydrolysis of WPI by endopeptidases and exopeptidases, and ultrasound pretreatment that altered the accessibility of WPI to proteases and the peptide profiles and main proteins of WPH, affecting the changes in their spatial and primary structure. This research will advance the application of WPI in hypoallergenic foods.
期刊介绍:
LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.