Investigation of some bioactive properties of whey applied fermentation and enzymatic hydrolysis

In this study, it was aimed to produce whey enriched with bioactive peptides by both fermentation of probiotic microorganism and hydrolization of certain plant protease extract. For this purpose, whey was both fermented by probiotic bacteria (Lactobacillus acidophilus and Lactabacillus rhamnosus) and hydrolized the raw enzyme extracts obtained from the peels of pineapple, watermelon and artichoke. Physico-chemical, microbiological and bioactive properties of fermented and hdyrolized whey were investigated. As a result, proteolytic activities of raw enzyme extracts obtained from the peels of pineapple, watermelon and artichoke were determined as 5.066, 4.921 ve 5.514 UI/mL, respectively. An increase in cell of L. acidophilus and L. rhamnosus in fermented whey samples were found as 0.39 log cfu/mL and 1.09 log cfu/mL, respectively. It was determined that an increase from 35 to 53 % in antioxidant activitiy of whey samples hydrolized by the raw enzyme extracts. It was determined that EC50 values of whey fermented by L. acidophilus and L. rhamnosus were 980,93 µL and 1567,63 µL respectively. Angiotensin converting enzyme inhibitor activities of fermented whey samples increased between 2.02 and 6.48 fold, while this inhibitor activity values in whey samples hydrolized the raw enzyme extracts increased between 1.85 and 3.29 fold. It was determined that fermented and hydrolized whey sample had no antimicrobial activity on E. coli, S. enterica, S. aureus, L. monocytogenes. As a result of electrophoretic analysis, it was determined that the degredations of β-lactoglobulin and α-lactalbumin were occurred by hydrolysis and fermentation at the different levels.