Preparation, allergenicity analysis and nutritional evaluation of partially and extensively hydrolyzed whey protein peptides

With the growing focus on health, investigating the potential benefits of whey protein peptides for musculoskeletal health is essential. This study employed enzymatic hydrolysis to prepare concentrated whey protein peptides. The results indicated that optimal conditions for partially hydrolyzed peptides were achieved using alcalase (1500 U/g for 0.5 h), while extensive hydrolysis was produced using alcalase and flavourzyme (3000 U/g, 1:1 ratio for 2.0 h). Post-hydrolysis, there was no amino acid loss, and branched-chain amino acid content increased by 56.68 mg/g; allergenicity of α-LA and β-LG decreased by 90.73% and 70.48%, respectively; treatment of Caco-2 cells with hydrolyzed peptides at 0.5-2.5 mg/mL for 24 h showed cell viability over 100% relative to controls, indicating non-cytotoxicity; the highest calcium transport efficiencies were 5.38 μg/well and 8.62 μg/well at 2.5 mg/mL. This study provides theoretical and technical support for hypoallergenic functional foods targeting musculoskeletal health.