Enzymatic Hydrolysis and Bioinformatics Approaches for the Production of Bioactive Peptides Derived from Whey
Abstract
Whey, a dairy byproduct with high protein content, can be valorized through enzymatic hydrolysis to release bioactive peptides with beneficial functions. Bioinformatics tools allow this process to be optimized, reducing costs and processing times. This review article aimed to analyze conventional and bioinformatics strategies used for the generation of bioactive peptides from whey, highlighting their applicability in the food and pharmaceutical industries. A literature search was conducted in scientific databases using specific search equations and applying defined inclusion and exclusion criteria. From this search, 84 articles were selected related to the enzymatic hydrolysis of whey, operational conditions, and the bioactive peptides obtained, as well as in-silico enzymatic processes and the prediction of properties of simulated peptides. Based on this information, the predominant characteristics and proteins of whey were identified, along with the operational factors influencing the efficiency of enzymatic hydrolysis, the bioactive peptides reported from whey, and the impact of pre- and post-treatments on the process. The use of bioinformatics tools to simulate hydrolysis processes, predict bioactivity, and evaluate the structural and safety characteristics of the resulting peptides was also emphasized, and some of the most used tools for these computational analyses were described. This study concludes that integrating conventional and computational techniques can optimize whey valorization, promoting its sustainable utilization and transformation into high-value functional products, while taking advantage of tools that reduce experimental costs.
Keywords
Categories
Authors
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Leidy J. Gómez-Sampedro
ALSEC Alimentos Secos S.A.S BIC.
Leidy J. Gómez-Sampedro
Food Engineering professional, Master in Pharmaceutical Sciences, and PhD in Biotechnology, currently serving as a lecturer and researcher at UNAD and the University of Antioquia. Experienced in teaching, standardization and implementation of analytical techniques, as well as in the design and development of research and innovation projects related to the development of new products and the valorization of agri-food waste through biotechnological techniques.
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Jose E. Zapata
Colombia
Jose E. Zapata
Chemical Engineer from the University of Antioquia, Specialist in Food Science and Technology, and Master in Biotechnology from the National University of Colombia, with a PhD in Biotechnology from the University of Granada, Spain. He has published more than 35 articles in national and international journals, presented papers at international events, and carried out projects funded by national and international organizations. Additionally, he has supervised several doctoral dissertations and numerous master’s theses. He is currently classified as a Senior Researcher by COLCIENCIAS and has been appointed as an Academic Peer by the Colombian Ministry of National Education to evaluate Master’s and Doctoral programs nationwide.
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Alejandro Mauricio Vargas Upegui
Colombia
Alejandro Mauricio Vargas Upegui
Mechanical engineer and visionary CEO with over 20 years of experience leading innovation in the food, pharmaceutical, and cosmetics industries. Founder of ALSEC Alimentos Secos S.A.S BIC, a leading company in research and development (R&D) of functional ingredients and advanced food technologies. Accomplished innovator with a portfolio of 10 registered patents and international recognition, including collaborations with NASA on food development and sustainability projects.
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