Hydrolysis of sheep's milk whey concentrate by membrane and evaluation of the antioxidant and antimicrobial properties

Sheep´s milk whey is an important source of protein and present functional properties. Studies related to the concentration sheep´s proteins are still scarce in literature. In order improve not only chemical, physical properties foods, but also absorption characteristics proteins, without impairing nutritional value, enzymatic hydrolysis process can be used. From generated bioactive peptides that have antioxidant microbial activity. The aim this study was produce sheep's concentrate by ultrafiltration/diafiltration perform using corolase H-pH different times (1, 2, 3, 4, 5 6 h) evaluate degree hydrolysis, antimicrobial potential fractions. value found for diafiltered 84% with fractions corresponded β-lactoglobulin, α-lactalbumin. values were 12.07 15.55% evaluated times. highest activity observed 1 h Salmonella choleraesuise Listeria monocytogenes high obtained maximum tested (3.0 mg mL/L) hydrolysis. Therefore hydrolysed presented characteristics, presenting application foods.