Artículo
Physicochemical characterisation of ACE-inhibitory and antioxidant peptides from Alcalase® whey protein hydrolysates using fractionation strategies
López, Emilse Camila
; Eberhardt, Agustina
; Marino, Fernanda
; Mammarella, Enrique José
; Sihufe, Guillermo Adrian
; Manzo, Ricardo Martín
Fecha de publicación:
08/2022
Editorial:
Wiley Blackwell Publishing, Inc
Revista:
International Journal Of Dairy Technology
ISSN:
1364-727X
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
Antioxidant activity (AOA) and ACE-inhibitory activity (AHA) were obtained by enzymatic hydrolysis of bovine whey using food-grade Alcalase®. The aim of this report was to characterise relevant physicochemical properties of the bioactive peptides and evaluate them with respect to the degree of hydrolysis (DH) using separation techniques. The results suggest that low molecular weight peptides containing high concentrations of cationic and aromatic amino acid residues were responsible for AHA, whereas those related to AOA would possess anionic and both nonpolar aliphatic and aromatic amino acid residues within their sequence. Furthermore, an extensive DH negatively influenced radical scavenging AOA but positively affected angiotensin-converting enzyme (ACE) inhibition.
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Articulos(INTEC)
Articulos de INST.DE DES.TECNOL.PARA LA IND.QUIMICA (I)
Articulos de INST.DE DES.TECNOL.PARA LA IND.QUIMICA (I)
Citación
López, Emilse Camila; Eberhardt, Agustina; Marino, Fernanda; Mammarella, Enrique José; Sihufe, Guillermo Adrian; et al.; Physicochemical characterisation of ACE-inhibitory and antioxidant peptides from Alcalase® whey protein hydrolysates using fractionation strategies; Wiley Blackwell Publishing, Inc; International Journal Of Dairy Technology; 75; 3; 8-2022; 538-552
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