Changes of Physico-Chemical Properties of Whey Protein after Denaturation, Enzymatic Hydrolysis and Cross-Linking

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NOURBAKHSH HIMAN; EMAM DJOMEH ZAHRA

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Journal: Iranian Journal of Biosystems Engineering Year:2020 | Volume:50 | Issue:4 Page(s): 873-881

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Information Journal Paper

Title

Changes of Physico-Chemical Properties of Whey Protein after Denaturation, Enzymatic Hydrolysis and Cross-Linking

Author(s)

NOURBAKHSH HIMAN | EMAM DJOMEH ZAHRA | Issue Writer Certificate

Keywords

Particle sizeQ1

TransglutaminaseQ1

PepsinQ1

Antioxidant activityQ1

Abstract

In the current research, physico-chemical properties of whey protein isolate (WPI) and its resulting compounds including denatured whey protein isolate (DWPI), cross-linked whey protein isolate (CWPI), whey protein hydrolysate (WPH) and cross-linked whey protein hydrolysate (CWPH) were analyzed. Enzymatic hydrolysis and cross-linking were performed by Pepsin (at 37° C for 30 min) and Transglutaminase (at 50° C for 20 h), respectively. The obtained results stated that, by moderate heat, DWPI had smaller average size (44 nm) and more zeta-potential rather than native WPI. Intensity of the number of molecules with higher average Particle size has been reduced by cross-linking of both DWPI and WPH using Transglutaminase. Also, the Antioxidant activity of WPH was increased from 0. 398 to 0. 519 through cross-linking and making larger peptide chain. The result of fourier-transform infrared spectroscopy (FTIR) indicated the enzymatic cross-linking owing to the formation of new C− N bonds between the α-carbon of lysine and the primary amine group of glutamine displaced the corresponding band at both CWPI and CWPH samples.

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APA: Copy

NOURBAKHSH, HIMAN, & EMAM DJOMEH, ZAHRA. (2020). Changes of Physico-Chemical Properties of Whey Protein after Denaturation, Enzymatic Hydrolysis and Cross-Linking. IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES), 50(4 ), 873-881. SID. https://sid.ir/paper/144263/en

Vancouver: Copy

NOURBAKHSH HIMAN, EMAM DJOMEH ZAHRA. Changes of Physico-Chemical Properties of Whey Protein after Denaturation, Enzymatic Hydrolysis and Cross-Linking. IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES)[Internet]. 2020;50(4 ):873-881. Available from: https://sid.ir/paper/144263/en

IEEE: Copy

HIMAN NOURBAKHSH, and ZAHRA EMAM DJOMEH, “Changes of Physico-Chemical Properties of Whey Protein after Denaturation, Enzymatic Hydrolysis and Cross-Linking,” IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES), vol. 50, no. 4 , pp. 873–881, 2020, [Online]. Available: https://sid.ir/paper/144263/en

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