Exploring beneficial functional properties of fractioned hydrolysate from enzymatic hydrolysis of TUFF cheese protein based on buttermilk: Optimising effective parameters by response surface methodology

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Background TUFF cheese is a dairy product prepared from buttermilk, which is conventionally used as breakfast or a snack, and many of its nutritional and health aspects are still unknown. Aim(s) The main purpose of this study was hydrolysis of TUFF protein by trypsin and pancreatin, exploring dominant beneficial properties of fractioned hydrolysate and optimising effective parameters using response surface methodology. Methods With the aim of achieving maximum antioxidant activity, other important beneficial properties such as antibacterial activity, water absorption capacity, oil absorption capacity, emulsifying activity and foaming properties were studied. The hydrolysis of the protein was done at various temperatures (25–45°C) and times (2–6 h) and the treatments selected by design expert software. The optimisation of dependent variables was evaluated on 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH), and optimal points were obtained for each enzyme, separately. Major Findings The highest antioxidant activity was recorded for the hydrolysis time and temperature of 6 h and 35°C, respectively. The foaming capacity for the sample obtained from enzymatic hydrolysis by trypsin and pancreatin was 20.0% and 22.5%, respectively. Likewise, the duration of foam stability for the optimal peptide was 35.7 and 38.0 min, water absorption capacity was 0.65 ± 0.11 and 0.71 ± 0.09 g/g, and oil absorption capacity was 2.11 ± 0.17 and 19.00 ± 0.15 g/g, respectively. The antibacterial activity test showed that protein hydrolysates obtained from TUFF have a more inhibitory effect on Gram‐positive bacteria such as Staphylococcus aureus compared to Gram‐negative bacteria such as Escherichia coli . Scientific and Industrial Implications The results indicate that important functional properties exist in peptides fractioned from TUFF hydrolysis and the best conditions for enzymatic hydrolysis can be achieved by experimental design. Also, TUFF protein hydrolysate can impart high potential for induction of beneficial functional properties in new formulations in foods with popular consumption as snack.