Volume: 3, 2024
3rd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: T011
DOI: https://doi.org/10.24326/ICDSUPL3.T011
Published online: 24 April 2024
ICDSUPL, 3, T011 (2024)
Whey as a superfood. Generating bioactive peptides from whey protein
Michał Czelej1, 2*, Katarzyna Garbacz1, 2, Piotr Rożek3
1 Biolive Innovation Sp. z o.o., Dobrzańskiego 3, 20-262 Lublin, Poland
2 Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
3 Weltbox Sp. Z o.o., Dobrzańskiego 3, 20-262 Lublin, Poland
* Corresponding author: michal.czelej@up.lublin.pl
Abstract
The functional food sector is growing rapidly as consumers look for products with additional health benefits. This trend has led to increased interest in bioactive peptides, known for their potential impact on health by exhibiting bioactive properties. Numerous studies confirm the potential of milk proteins as a source of bioactive peptides. Bioactive peptides are still a current and ongoing topic of research in response to the so-called lifestyle diseases, especially in relation to their antibacterial, antioxidant, antihypertensive and anticancer effects. Whey protein, once considered merely a by-product of the cheese industry, is now valued for its rich array of biologically active ingredients suitable for producing such peptides. The aim of this study was to investigate the production of bioactive peptides obtained from whey protein through a controlled enzymatic hydrolysis process. The use of different enzymes and hydrolysis reaction conditions allows gaining a different peptide profile from the same matrix, which in turn creates the possibility of obtaining new bioactive compounds with the desired functional effects. To free them from the inactive form in which they are encoded in the native protein sequence, it is necessary to hydrolyze them. This work focuses on obtaining whey protein hydrolysates using pepsin, trypsin and papain and determining the degree of whey hydrolysis achieved by these enzymes and the antioxidant activity they provide. Papain has been shown to have the best effect. The antioxidant effectiveness of the resulting hydrolyzate was solidly confirmed by its results in ABTS and DPPH radical scavenging tests, suggesting its role as a potent fortifier of functional foods.
This study highlights the strategic application of enzymatic hydrolysis in converting whey into a food additive with high bioactive potential that supports sustainable practices and meets consumer demands for food products with programmed properties.
Keywords: barley, corn, oat, rye, wheat, malt extracts
How to cite
M. Czelej, K. Garbacz, P. Rożek, 2024. Whey as a superfood. Generating bioactive peptides from whey protein. In: 3rd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL3.T011