Preparation of ingredients containing an ACE-inhibitory peptide by tryptic hydrolysis of whey protein concentrates

• Tipo: Artigo em Revista Científica Internacional
• Data: 2007

Autores

I. M. P. L. V. O. Ferreira (Autor) FFUP; O. Pinho (Autor) FCNAUP; M. V. Mota (Autor) Outra; P. Tavares (Autor) Outra; A. Pereira (Autor) Outra; M. P. Gonçalves (Autor) FEUP; D. Torres (Autor) FCNAUP; C. Rocha (Autor) Outra; J. A. Teixeira (Autor) Outra

Revista

Título: International Dairy Journal

Vol. 17 Nº 5

Páginas: 481-487

ISSN: 0958-6946

Editora: Elsevier

Indexação

ISI Web of Knowledge - 67 Citações

ISI Web of Science

Scopus - 79 Citações

Classificação Científica

FOS: Ciências médicas e da saúde > Ciências da saúde

CORDIS: Ciências da Saúde

Outras Informações

ID Authenticus: P-004-A9Q

DOI: 10.1016/j.idairyj.2006.06.023

Abstract (EN): This study describes the characterisation of whey protein hydrolysates obtained from tryptic hydrolysis to assess their application as ingredients with angiotensin-converting-enzyme (ACE) inhibitory action. The levels of a-lactalbumin (alpha-la) and P-lactoglobulin (beta-lg) remaining after hydrolysis were quantified. Peptides were separated by RP-HPLC, and Ala-Leu-Pro-Met-His-Ile-Arg (ALPMHIR), the most potent beta-lg-derived ACE-inhibitory peptide was monitored. A correlation curve was established for the production of this peptide as a function of hydrolysis time. Heat-induced gelation of hydrolysates was studied by small-deformation rheology. The gelation times and the strength of the final gels were highly dependent on the degree of hydrolysis. Smaller peptides liberated by hydrolysis contributed to the inability of whey protein hydrolysates to gel. (c) 2006 Elsevier Ltd. All rights reserved.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 7