Volume: 55 Issue: 1
Year: 2024, Page: 25-32, Doi: https://doi.org/10.51966/jvas.2024.55.1.25-32
Received: Sept. 7, 2023 Accepted: Dec. 26, 2023 Published: March 31, 2024
The present investigation aimed at the development of a whey protein concentrate-iron (WPC-Fe) complex using hydrolysed and unhydrolysed whey protein as supplements in ironfortified foods. Differential hydrolysis of whey protein was achieved using trypsin and a combination of trypsin and chymotrypsin in 3:1 ratio. WPC-Fe complexes with added vitamin C were also prepared to study the effect of bioavailability enhancers. Seven different types of freeze-dried whey protein-iron complexes were prepared, such as WPC-Fe, trypsin hydrolysed WPC -iron, WPC -iron complex from WPC hydrolysed by a combination of enzymes at two different degrees of hydrolysis, and all hydrolysate iron complexes with added ascorbic acid. All the treatments were nutritionally characterised for their total protein, soluble protein, total solids, total ash and total iron using optimised analytical procedures. In general, the protein solubility of pure hydrolysates was higher than complexed hydrolysates by 20-40 per cent. However, for the unhydrolysed proteiniron complex, protein solubility was significantly lower. It was found that the protein-iron complex prepared using trypsin hydrolysate at five per cent degree of hydrolysis (DH) with added ascorbic acid was the best with a protein solubility of 76.8 per cent followed by the complex prepared using hydrolysate of enzyme combination at five per cent degree of hydrolysis (DH) with added ascorbic acid. Thus, the study enlightens the possibility of developing an ideal vehicle for carrying iron as a fortificant in the presence of hydrolysed protein and ascorbic acid.
Keywords: Hydrolysates, fortification, whey protein concentrate, degree of hydrolysis
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© 2024 Lukose et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Lukose, S.J., Divya M.P., Beena, A.K., Rajakumar, S.N. and Babu, S.P.2024. Nutritional characterisation of hydrolysed and unhydrolysed whey protein -iron complex. J. Vet. Anim. Sci. 55(1):25-32
DOI: https://doi.org/10.51966/jvas.2024.55.1.25-32