eng Enviro Research Publishers Current Research in Nutrition and Food Science Journal 2347-467X 2322-0007 2016-10-25 4 Special Issue Nutrition in Conference October 2016 182 196 10.12944/CRNFSJ.4.Special-Issue-October.24 2997 article Cheese Whey Catalytic Conversion for Obtaining a Bioactive Hydrolysate With Reduced Antigenicity Anna Torkova 1 Kseniya Ryazantzeva 2 Evgeniya Yu. Agarkova 2 Mikhail Tsentalovich 1 Aleksandr Kruchinin 2 Tatyana V. Fedorova 1 Federal Research Centre “Fundamentals of Biotechnology” of The Russian Academy of Sciences” 119071, Russia, Moscow, Leninskiy Prospekt, 33, bld. 2 Federal State Budgetary Scientific Institution “All-Russian Research Institute of Dairy Industry” 115093, Russia, Moscow, Lusinovskaya str., 35, bld. 7.

Bioinformatics was used to design a procedure for industrial enzymatic proteolysis of cheese whey. The specificity rules for commercial enzymes were applied to in silico proteolysis of cheese whey proteins. The pattern of antigens was considered, along with molecular descriptors of bitter taste, antioxidant capacity, and anti-hypertensive activity.

The main objective was to obtain hydrolysates with reduced antigenicity and satisfactory sensory properties; an additional goal was to characterize their bioactivity profiles.

Protamex/Alcalase mixtures were first used as multienzyme compositions to obtain non-bitter cheese whey hydrolysates. The multifactor optimization performed for degree of hydrolysis, free amino acid content, and residual antigenicity has revealed the optimal Protamex/Alcalase ratio of 3.5:0.5 and the optimal hydrolysis duration of 90 min.

The hydrolysate obtained using Protamex/Alcalase 3.5:0.5 mixture had a double antioxidant capacity and a 15 times lower ACE-I inhibition concentration IC50 compared to cheese whey concentrate, and an 11 times lower β-LG residual antigenicity.

 https://www.foodandnutritionjournal.org/vol04nospl-issue-conf-october-2016/cheese-whey-catalytic-conversion-for-obtaining-a-bioactive-hydrolysate-with-reduced-antigenicity/ cheese whey hydrolysis bioinformatics debittering β-lactoglobulin antigenicity. † DH – degree of hydrolysis FAAC – free amino acid content RA – residual antigenicity BT – bitter taste points