Journal of Veterinary and Animal Sciences

Volume: 55 Issue: 1

  • Open Access
  • Research Article

Nutritional characterisation of hydrolysed and unhydrolysed whey protein -iron complex

Smitha J. Lukose1*, Divya M. P1, A.K. Beena2, S.N. Rajakumar3 and P. Sudheer Babu4

1. Department of Dairy Chemistry

2. Department of Dairy Microbiology

3. Department of Dairy Technology

4. Department of Dairy Engineering

Verghese Kurien Institute of Dairy and Food Technology Mannuthy, Thrissur-680 651 Kerala Veterinary and Animal Sciences University Kerala, India

*Corresponding author: [email protected], Ph. 9495866742

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

Abstract

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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Cite this article

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

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