Abstract
Milk whey can interact with polyphenols leading to the formation of complexes. In this research, whey protein was fortified with salal fruits (SB) extract and the effect on protein structure was investigated. Particle size and tertiary structure analysis indicates α‐Lactalbumin‐ligand interactions when whey is supplemented with SB extract. Circular dichroism spectroscopy suggests conformational changes of α‐Lac to a partially unfolded state as indicated by the decrease in α‐helix structures. Enzymatic treatment of whey protein mixed with SB revealed differences in the hydrolysis pattern. LC‐MS/MS data analysis indicates that a higher number of peptides are released when whey is mixed with SB. Peptides of known bioactivity were identified in all hydrolysates. The supplementation of whey protein with SB extract can influence protein hydrolysis and the release of peptides following enzymatic treatment with commercial proteases which may affect the functional and health related properties of the hydrolysate.
| Original language | English |
|---|---|
| Pages (from-to) | 1281-1288 |
| Number of pages | 8 |
| Journal | International Journal of Food Science and Technology |
| Volume | 55 |
| Issue number | 3 |
| Early online date | 22 Oct 2019 |
| DOIs | |
| Publication status | Published - 1 Mar 2020 |
Bibliographical note
This work is part of the Strategic Research Programme 2016-2021 and is funded by the Scottish Government's Rural and Environment Science and Analytical Services Division (RESAS). This work was also supported by Guangdong Provincial Science and Technology Program (No. 2017A030310031).Keywords
- whey protein
- salal berry
- Flavourzyme®
- bioactive peptides
- interaction
- BIOACTIVE PEPTIDES
- ACID
- Flavourzyme (R)
- ANTIOXIDANT PROPERTIES
- CONCENTRATE
- OPTIMIZATION
- Bioactive peptides
- MILK
- Flavourzyme