RESPONSE SURFACE ANALYSES FOR ADMINISTERING PRODUCTION OF WHEY PROTEIN HYDROLYSATE WITH HYPOTENSIVE AND ANTIOXIDANT BIOACTIVITY

Abstract

Whey; the greenish liquid discharge, chiefly of cheese and paneer; once considered as a bane to and of the industry, has resurrected into boon for the industry as well as human consumption, with array of techno-functional and bio-functional benefits spread documented. Hydrolysed whey proteins contain high levels of bioactive peptides including antihypertensive, anticancer, immunomodulatory, opioid, mineral binding etc. Hypertension is a widespread and increasingly addressed health concern under the light of current lifestyle. The antihypertensive effect of several peptides has been related to the inhibition of the angiotensin-I-converting enzyme (ACE) causing a depression in blood pressure and thereby hypertension. The study herein was envisaged with view to develop a whey protein hydrolysate through enzymatic hydrolysis. Enzyme FlavorPro Whey 750P was selected for hydrolyzing WPC-70 in order to exploit the antihypertensive and antioxidant biologically active peptides to the maximum; generated course process. An array of combinations of pH, temperature and time, was obtained for this purpose employing the Central Composite Rotatable Design model through the Response Surface Methodology approach of Design-Expert^®. Based upon several conditions, an optimized set of parameter was successfully obtained (pH 6.61, temperature 53.24°C and time 6 h) against 64.82 % ACE inhibition, 50.14 % antioxidant activity and 8.42 % DH.