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Research Article | Open Access

Peptidomic analysis of whey protein hydrolysates and prediction of their antioxidant peptides

Jesus Morales Garcíaa, Chibuike C. Udenigweb, Jorge Duitamac, Andrés Fernando González Barriosa( )
Grupo de Diseño de Productos y Procesos (GDPP), Department of Chemical and Food Engineering, Universidad de los Andes, Bogotá 111711, Colombia
School of Nutrition Sciences, University of Ottawa, Ottawa, Ontario, K1N 6N5, Canada
Systems and Computing Engineering Department, Universidad de Los Andes, Bogotá 111711, Colombia
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Abstract

Enzymatic hydrolysis of proteins is a breakdown process of peptide bond in proteins, releasing some peptides with potential biological functions. Previous studies on enzymatic hydrolysis of whey proteins have not identified the complete peptide profiles after hydrolysis. In this study, we reconstructed a profile of peptides from whey hydrolysates with two enzymes and different processing conditions. We also developed an ensemble machine learning predictor to classify peptides obtained from whey hydrolysis. A total of 2572 peptides were identified over three process conditions with two enzymes in duplicate. 499 peptides were classified and chosen as potential antioxidant peptides from whey proteins. The peptides classified as antioxidants in the hydrolysates had a proportion of 13.1%–24.5% regarding all peptides identified. These results facilitate the selection of promising peptides involved in the antioxidant properties during the enzymatic hydrolysis of whey proteins, aiding the discovery of novel antioxidant peptides.

Keywords

PredictionWhey hydrolysateAntioxidant peptidePeptidomics

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Food Science and Human Wellness
Volume 11 Issue 2,
March 2022
Pages 349-355
DOI: 10.1016/j.fshw.2021.11.011
Cite this article:
García JM, Udenigwe CC, Duitama J, et al. Peptidomic analysis of whey protein hydrolysates and prediction of their antioxidant peptides. Food Science and Human Wellness, 2022, 11(2): 349-355. https://doi.org/10.1016/j.fshw.2021.11.011

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Received: 15 July 2020
Revised: 29 September 2020
Accepted: 18 October 2020
Published: 25 November 2021
© 2022 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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