M. I, E., S., A., A., W., M. El Attar, A., M, Z. (2014). Utilization of Milk Protein Hydrolysate in Functional Beverages. test, 35(January-March), 39-48. doi: 10.21608/asejaiqjsae.2014.2572
El Sayed M. I; Awad S.; Wahba A.; Aisha M. El Attar; Zeidan M. "Utilization of Milk Protein Hydrolysate in Functional Beverages". test, 35, January-March, 2014, 39-48. doi: 10.21608/asejaiqjsae.2014.2572
M. I, E., S., A., A., W., M. El Attar, A., M, Z. (2014). 'Utilization of Milk Protein Hydrolysate in Functional Beverages', test, 35(January-March), pp. 39-48. doi: 10.21608/asejaiqjsae.2014.2572
M. I, E., S., A., A., W., M. El Attar, A., M, Z. Utilization of Milk Protein Hydrolysate in Functional Beverages. test, 2014; 35(January-March): 39-48. doi: 10.21608/asejaiqjsae.2014.2572

Utilization of Milk Protein Hydrolysate in Functional Beverages

Alexandria Science Exchange Journal
Article 12, Volume 35, January-March - Serial Number 1, January 2014, Pages 39-48    PDF (889.8 K)
Document Type: Original Article
DOI: 10.21608/asejaiqjsae.2014.2572
Authors
El Sayed M. I1; Awad S.1; Wahba A.1; Aisha M. El Attar1; Zeidan M2
1Department of Dairy Science and Technology, Faculty of Agriculture, Alexandria University, Alexandria, Egypt.
2Agricultural research center, Giza, Egypt
Abstract
The objective of this study was to utilize milk protein concentrate hydrolysate (MPCH) in special drinks as functional beverages and to study the acceptably of such drinks with fresh fruits and flavors. The milk protein concentrate was hydrolyzed by trypsin at pH 7.5 for 20 h. Protein hydrolysis was evaluated by SDS-PAGE and RP-HPLC. Milk protein was completely hydrolyzed by trypsin after 20 h of incubations as there were no bands observed on the SDS-PAGE and broad peptides were separated by RP-HPLC as a source of bioactive peptides. The bitterness of milk protein hydrolysate by trypsin was eliminated by adding sweeteners (sucrose, fructose and sucralose). The reduction of bitterness was highly observed in fresh strawberry and mango juices when compared to flavored juices. However, the best score of sensory evaluation was in MPCH when it was treated by sucrose, fructose and sucralose without flavor compared to MPCH with strawberry flavor. MPCH that utilized in fresh mango juices and sweetened by sucrose, fructose and sucralose received the highest acceptability scores and lowest bitterness compared to all other treatments. 
Keywords
milk protein; Bioactive peptides; functional beverages
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