Cui Qiang, Li Yuting, Li Tingli, Yu Jie, Shen Guanghui, Sun Xiaomeng, Zhou Man, Zhang Zhiqing
College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
Key Laboratory of Dairy Science, Northeast Agricultural University, Harbin 150030, China.
Foods. 2024 Sep 20;13(18):2978. doi: 10.3390/foods13182978.
Food proteins and peptides are generally considered a source of dietary antioxidants. The aim of this study was to investigate the antioxidant activity, allergenicity, and peptide profiles of whey protein hydrolysates (WPHs) using different hydrolysis methods. The results demonstrated that the degrees of hydrolysis of the hydrolysates with one-step (O-AD) and two-step (T-AD) methods reached 16.25% and 17.64%, respectively. The size exclusion chromatography results showed that the O-AD had a higher content of >5 and <0.3 kDa, and the distribution of peptide profiles for the two hydrolysates was significantly different. Furthermore, 5 bioactive peptides and 15 allergenic peptides were identified using peptidomics. The peptide profiles and the composition of the master proteins of the O-AD and T-AD were different. The DPPH and ABTS radical scavenging abilities of WPHs were measured, and hydrolysates were found to exhibit a strong radical scavenging ability after being treated using different hydrolysis methods. An enzyme-linked immunosorbent assay showed that the sensitization of WPHs was significantly reduced. This study may provide useful information regarding the antioxidant properties and allergenicity of WPHs.
食物蛋白质和肽通常被认为是膳食抗氧化剂的一个来源。本研究的目的是使用不同的水解方法来研究乳清蛋白水解物（WPHs）的抗氧化活性、致敏性和肽谱。结果表明，一步法（O-AD）和两步法（T-AD）水解物的水解度分别达到了16.25%和17.64%。尺寸排阻色谱结果显示，O-AD中分子量>5 kDa和<0.3 kDa的成分含量更高，并且两种水解物的肽谱分布存在显著差异。此外，通过肽组学鉴定出了5种生物活性肽和15种致敏肽。O-AD和T-AD的肽谱以及主要蛋白质的组成有所不同。对WPHs的DPPH和ABTS自由基清除能力进行了测定，发现水解物在采用不同水解方法处理后表现出较强的自由基清除能力。酶联免疫吸附测定表明，WPHs的致敏性显著降低。本研究可能会为WPHs的抗氧化特性和致敏性提供有用信息。
