Enzymatic hydrolisis of cow and soybean whey proteins as affected by high-pressure

Resumen del póster presentado al Simposio "Tecnologías emergentes de interés para la industria alimentaria" (EMERTEC), celebrado en España en marzo de 2002.Infant formulae are widely used as supplements or substitutes to human milk when is not available or there is a lack of lactation. The components of infant formulae include bovine whey proteins or soybean to correspond to infant nutritional requirements. However, it is desirable to eliminate or to hydrolyze ¿-lactoglobulin (¿- Lg) from the bovine whey, which is considered to be the most intensive allergenic fraction, to prevent certain immunological responses for children suffering from cow milk allergy reaction named CAM. In the case of soybean WP is also necessary to hydrolyze or eliminate the major soybean allergen (Gly m Bd 30 KD). Enzymatic hydrolysis and heat treatment are considered desirable to reduce the antigenicity of both animal and vegetable whey proteins. High pressure treatment of these proteins could be a valuable alternative as well. Since the hydrolysis grade of proteins affects the taste and allergenic potential of infant formulae, the proteolysis of enzymatic hydrolyzates obtained from bovine and soybean whey was studied in the present work. Whey proteins were treated at high pressures (100 to 400 MPa) and the enzymatic digestions were performed after the HP treatment by using trypsin, quimotrypsin, pepsin and thermolysin. The results showed that the HP treatment unbalance the protein structure helping their enzymatic digestion. Highest hydrolysis grade was obtained for the whey proteins treated between 100 and 300 MPa.Peer reviewe