ArticleUltrasonics sonochemistry2021
Production of biologically active peptides by hydrolysis of whey protein isolates using hydrodynamic cavitation.
Article in Ultrasonics sonochemistry, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed, 38 citations in OpenAlex.
- Structural Characterization, Physicochemical Stability, and Antioxidant Activity of Rice Glutelin Hydrolysates.Foods (Basel, Switzerland) · 2026Article
- Enzyme-specific modulation of rice peptide structure and alginate hydrogel functionality for food applications.Food chemistry: X · 2026Article
- Biopolymer-based multilayer capsules for protection and controlled release of Pseudomonas fluorescens T17-4 and Bacillus velezensis VRU1.Scientific reports · 2026Article
- Biopolymer Development from Agro-Food and Aquaculture By-Products with Antioxidant Hydrolysates ofInternational journal of molecular sciences · 2025Article
- Encapsulation of ultrasound-assisted flaxseed meal protein hydrolysate in nanoliposomal systems by new formulation: Physicochemical properties, release behavior under simulated gastrointestinal conditions.Food chemistry: X · 2025Article
- Hydrodynamic cavitation induced fabrication of soy protein isolate-polyphenol complexes: Structural and functional properties.Current research in food science · 2025Article
- Identification of novel antifreeze peptides from yak skin gelatin ultrasound-assisted enzymatic hydrolysate.Ultrasonics sonochemistry · 2024Article
- Hepatoprotective Effect of Oyster Peptide on Alcohol-Induced Liver Disease in Mice.International journal of molecular sciences · 2022Article
- Structural changes and exposed amino acids of ethanol-modified whey proteins isolates promote its antioxidant potential.Current research in food science · 2022Article
- Structural properties, antioxidant and immune activities of low molecular weight peptides from soybean dregs (Okara).Food chemistry: X · 2021Article
- Composition of the Protein Ingredients from Insoluble Oat Byproducts Treated with Food-Grade Enzymes, Such as Amylase, Cellulose/Xylanase, and Protease.Foods (Basel, Switzerland) · 2021Article
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Authors and funding
4 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Whey protein isolate (WPI) hydrolysates have higher solubility in aqueous phase and enhanced biological properties. Hydrolysis of WPI was optimized using operating pressure (ΔP, bar), number of passes (N), and WPI concentration (C, %) as deciding parameters in hydrodynamic cavitation treatment. The optimum conditions for generation of WPI hydrolysate with full factorial design were 8 bar, 28 passes, and 4.5% WPI concentration yielding 32.69 ± 1.22 mg/mL soluble proteins. WPI hydrolysate showed alterations in binding capacity over WPI. SDS-PAGE and particle size analysis confirmed the hydrolysis of WPI. Spectroscopic, thermal and crystallinity analyses showed typical properties of proteins with slight variations after hydrodynamic cavitation treatment. ABTS, DPPH and FRAP assays of WPI hydrolysate showed 7-66, 9-149, and 0.038-0.272 µmol/mL GAE at 1-10, 0.25-4, and 3-30 mg/mL concentration, respectively. Further, a considerable enhancement in fresh weight, chlorophyll, carotenoids, reducing sugars, total soluble sugars, soluble proteins content and total phenolics content was noticed during in vitro growth of sugarcane in WPI hydrolysate supplemented medium at 50-200 mg/L concentration over the control. The process cost (INR/kg) to hydrolyze WPI was also calculated.
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