Whey protein-derived peptides: The impact of chicken pepsin hydrolysis upon whey proteins concentrate on their biological and technological properties

被引：9
|
作者：
Kherou, Afaf [1 ]
Brassesco, Maria E. [2 ]
Campos, Debora A. [2 ]
Mouzai, Abdelghani [1 ]
Boughellouta, Halima [1 ]
Pintado, Manuela E. [2 ]
机构：
[1] INATAA Univ Freres Mentouri Constantine 1, Lab Genie Agroalimentaire equipe Genie Procedes A, BP 325 Route Ain Bey, Constantine, Algeria
[2] Univ Catolica Portuguesa Porto, CBQF Ctr Biotecnol & Quim Fina, Lab Associado, Escola Super Biotecnol, Rua Diogo Botelho 1327, P-4169005 Porto, Portugal
来源：
INTERNATIONAL DAIRY JOURNAL | 2022年 / 134卷
关键词：
ANTIOXIDANT ACTIVITY; FUNCTIONAL-PROPERTIES; EMULSIFYING PROPERTIES; IN-VITRO; CAMEL; PROTEOLYSIS; PROTEASES; PH;
D O I：
10.1016/j.idairyj.2022.105442
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Whey proteins concentrate (WPC) was hydrolysed by chicken pepsin extract (CPE) compared with commercial porcine pepsin (PP), and the impact on biological (antioxidant) and technological properties (solubility, emulsifying activity index (EAI) and foaming activity (FA)) was studied. The results showed no significant differences between degree of hydrolysis (DH) values for both enzymes and ratios E/S tested. Total degradation of alpha-lactalbumin (alpha-La) was observed, while not for beta-lactoglobulin (beta-Lg). The hydrolysates produced by both enzymes had enhanced ABTS and ORAC antioxidant capacity. The hydrolysate obtained with both enzymes that had the maximum DH and antioxidant activity, also exhibited improvement of solubility at the pH range of 3-8. In contrast, EAI and FA of PP hydrolysates were enhanced at some pH points only. The obtained results with CPE are very promising and suggest that they could be suitable for application in functional food as natural ingredients. (C) 2022 Elsevier Ltd. All rights reserved.
引用
收藏
页数：12
相关论文
共 47 条
  • [31] Protein structure modification and allergenic properties of whey proteins upon interaction with tea and coffee phenolic compounds
    Pessato, Tassia B.
    de Morais, Francielli P. R.
    de Carvalho, Natalia C.
    Figueira, Ana Carolina M.
    Fernandes, Luis Gustavo R.
    Zollner, Ricardo de L.
    Netto, Flavia M.
    JOURNAL OF FUNCTIONAL FOODS, 2018, 51 : 121 - 129
  • [32] Identification of Whey Protein-Derived Anti-Obesity Peptides Through 3T3-L1 Adipocyte Differentiation Assay
    Hirose, Yuma
    Kurimoto, Masaki
    Yuda, Naoki
    Tanaka, Miyuki
    FOOD SCIENCE & NUTRITION, 2024, 12 (11): : 9641 - 9650
  • [33] Do whey protein-derived peptides have dual dipeptidyl-peptidase IV and angiotensin I-converting enzyme inhibitory activities?
    Lacroix, Isabelle M. E.
    Meng, Guangtao
    Cheung, Imelda W. Y.
    Li-Chan, Eunice C. Y.
    JOURNAL OF FUNCTIONAL FOODS, 2016, 21 : 87 - 96
  • [34] Impact of thermal inactivation conditions on the residual proteolytic activity and the viscosity properties of whey protein concentrate enzymatic hydrolysates
    Amigo-Benavent, Miryam
    FitzGerald, Richard J.
    FOOD HYDROCOLLOIDS, 2022, 124
  • [35] Enriching alginate matrix used for probiotic encapsulation with whey protein concentrate or its trypsin-derived hydrolysate: Impact on antioxidant capacity and stability of fermented whey-based beverages
    Krunic, Tanja Z.
    Rakin, Marica B.
    FOOD CHEMISTRY, 2022, 370
  • [36] Impact of sage seed gum and whey protein concentrate on the functional properties and retrogradation behavior of native wheat starch gel
    Anbarani, Negar Mirnezhad
    Razavi, Seyed Mohammad Ali
    Taghizadeh, Masoud
    FOOD HYDROCOLLOIDS, 2021, 111
  • [37] Effect of acid whey protein concentrate on the rheological properties, antioxidant capacities, and biological activities of bioaccessible fractions in fermented camel milk
    Ayyash, Mutamed
    Ali, Abdelmoneim H.
    Al-Nabulsi, Anas
    Osaili, Tareq
    Bamigbade, Gafar
    Subash, Athira
    Abu-Jdayil, Basim
    Kamal-Eldin, Afaf
    JOURNAL OF DAIRY SCIENCE, 2025, 108 (02) : 1242 - 1260
  • [38] Whey Protein Concentrate as a Novel Source of Bifunctional Peptides with Angiotensin-I Converting Enzyme Inhibitory and Antioxidant Properties: RSM Study
    Hussein, Fatima Abdelhameed
    Chay, Shyan Yea
    Zarei, Mohammad
    Auwal, Shehu Muhammad
    Hamid, Azizah Abdul
    Ibadullah, Wan Zunairah Wan
    Saari, Nazamid
    FOODS, 2020, 9 (01)
  • [39] The influence of genetic variants of milk proteins on the compositional and technological properties of milk .3. Content of protein, casein, whey protein, and casein number
    Lodes, A
    Buchberger, J
    Krause, I
    Aumann, J
    Klostermeyer, H
    MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 1997, 52 (01): : 3 - 8
  • [40] Whey protein-derived peptide sensing by enteroendocrine cells compared with osteoblast-like cells: Role of peptide length and peptide composition, focussing on products of β-lactoglobulin hydrolysis
    Tulipano, Giovanni
    Faggi, Lara
    Cacciamali, Andrea
    Caroli, Anna Maria
    INTERNATIONAL DAIRY JOURNAL, 2017, 72 : 55 - 62
12345