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Protein concentrates from Colombian cheese acid whey as a source of antioxidant hydrolysates obtained by proteolysis
Concentrados proteicos a partir de lactosuero ácido de queso colombiano como una fuente de hidrolizados antioxidantes obtenidos por proteólisis
DOI:
https://doi.org/10.15446/rfnam.v78n2.110709Keywords:
Acid whey, Antioxidant activity, Bioactive peptides, Enzymatic hydrolysis, Protein concentrate (en)Lactosuero ácido, Actividad antioxidante, Péptidos bioactivos, Hidrólisis enzimática, Concentrado proteico (es)
Protein concentration and hydrolysis have been widely used in sweet whey to produce a variety of food products, while the use of acid whey has been limited due to its high salinity and acidity, hence this study aimed to obtain different protein concentrates from Colombian double-cream cheese acid whey by ultrafiltration (UF), salt treatment (ST), and thermal precipitation (TP); and to evaluate their potential application in the production of antioxidant hydrolysates by enzymatic hydrolysis with alcalase (ALC), chymotrypsin (CHY), and flavourzyme (FLA). Regarding the protein concentration, the UF, TP, and ST concentrates presented a protein content of 49, 75, and 53% and protein yield of 46, 28, and 43%, respectively. After enzymatic hydrolysis, the soluble protein content decreased in the UF and ST concentrates, while the free amino acid concentration increased in all concentrates. The UF and ST concentrates showed a higher degree of hydrolysis with ALC (33.76 and 33.57%, respectively) and FLA (40.35 and 31.60%, respectively). Concerning antioxidant activity, the UF and ST concentrates treated with ALC (5,675 and 5,199 µmol Trolox L-1, respectively) and CHY (4,663 and 4,419 µmol Trolox L-1, respectively) were the most effective in scavenging the ABTS radical. All the FLA hydrolysates presented higher reducing power (152-183 µmol Trolox L-1) and the UF concentrate, and its hydrolysates showed greater iron-chelating activity. In conclusion, UF and ST are valuable methods for acid whey protein recovery and concentration, which could be converted into potential antioxidant peptides by proteolytic processes.
La concentración e hidrólisis de proteínas se han aplicado ampliamente en el lactosuero dulce para producir una variedad de productos alimenticios, mientras que el uso de lactosuero ácido ha sido limitado debido a su alta salinidad y acidez, por lo tanto este estudio tuvo como objetivo obtener diferentes concentrados de proteína a partir de lactosuero ácido de queso colombiano mediante ultrafiltración (UF), tratamiento con sal (ST) y precipitación térmica (TP); así como evaluar su potencial aplicación en la producción de hidrolizados antioxidantes por hidrólisis enzimática con alcalasa (ALC), quimotripsina (CHY) y flavourzima (FLA). Respecto a la concentración de proteína, los concentrados de UF, TP y ST presentaron un contenido de proteína de 49, 75 y 53% y un rendimiento de proteína de 46, 28 y 43%, respectivamente. Después de la hidrólisis enzimática, el contenido de proteína soluble disminuyó en los concentrados de UF y ST, mientras que la concentración de aminoácidos libres aumentó en todos los concentrados. Los concentrados de UF y ST mostraron un mayor grado de hidrólisis con ALC (33,76 y 33,57%, respectivamente) y FLA (40,35 y 31,60%, respectivamente). En cuanto a la actividad antioxidante, los concentrados de UF y ST tratados con ALC (5.675 y 5.199 µmol Trolox L-1, respectivamente) y CHY (4.663 y 4.419 µmol Trolox L-1, respectivamente) fueron los más efectivos en atrapar el radical ABTS. Todos los hidrolizados de FLA presentaron mayor poder reductor (152-183 µmol Trolox L-1) y el concentrado de UF y sus hidrolizados mostraron mayor actividad quelante de hierro. En conclusión, UF y ST son métodos valiosos para la recuperación y concentración de proteínas de lactosuero ácido, las cuales podrían convertirse en potenciales péptidos antioxidantes mediante procesos proteolíticos.
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