Actividad antioxidante de hidrolizados proteicos de suero de leche usando Proteasa de Bacillus Sp

Moisés Alonso Viteri-Espinoza; José Luis Coloma-Hurel; Víctor Otero-Tuárez

doi:10.51252/raa.v5i1.756

Authors

Moisés Alonso Viteri-Espinoza Universidad Laica Eloy Alfaro de Manabí
José Luis Coloma-Hurel Universidad Laica Eloy Alfaro de Manabí https://orcid.org/0000-0003-1291-8508
Víctor Otero-Tuárez Universidad Laica Eloy Alfaro de Manabí https://orcid.org/0000-0002-1020-7414

DOI:

https://doi.org/10.51252/raa.v5i1.756

Keywords:

enzymatic activity, bioactive peptides, cationic radical ABTS, hydrolyzed whey

Abstract

In the present article, the antioxidant activity of whey hydrolysates was evaluated using different concentrations of whey (0, 1, 2 and 3%) and hydrolysis time 0 minutes, 30 minutes and 4 hours. Protease enzymes from Bacillus sp were used to perform hydrolysis. Antioxidant activity was measured using the ABTS●+ cationic radical method. The results showed that antioxidant activity was maximal at a concentration of 1% whey, both at 30 minutes and 4 hours. However, as the concentration increased to 2% and 3%, antioxidant activity decreased, possibly due to enzyme saturation. In addition, it was found that both whey concentration and hydrolysis time significantly influenced antioxidant activity (<0.0001), with a significant interaction between both factors. Whey protein hydrolysates produced by the protease of Bacillus sp. They showed remarkable potential as functional ingredients in antioxidant properties, representing a promising opportunity for the food industry. The enzymatic capacity for the generation of antioxidant bioactive peptides shows the efficiency, although further studies are recommended for the optimization of the quality of the hydrolysates.

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