Peptide Analysis and the Bioactivity of Whey Protein Hydrolysates from Cheese Whey with Several Enzymes

Jeewanthi, Renda Kankanamge Chaturika; Kim, Myeong Hee; Lee, Na-Kyoung; Yoon, Yoh Chang; Paik, Hyun-Dong

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자료유형: 학술저널

저자정보: Jeewanthi, Renda Kankanamge Chaturika (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Kim, Myeong Hee (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Lee, Na-Kyoung (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Yoon, Yoh Chang (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Paik, Hyun-Dong (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)

저널정보: 한국축산식품학회 한국축산식품학회지 한국축산식품학회지 제37권 제1호

발행연도: 2017.1

수록면: 62 - 70 (9page)

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The aim of this study was identifying a suitable food grade enzymes to hydrolyze whey protein concentrates (WPCs), to give the highest bioactivity. WPCs from ultrafiltration retentate were adjusted to 35% protein (WPC-35) and hydrolyzed by enzymes, alcalase, ${\alpha}-chymotrypsin$, pepsin, protease M, protease S, and trypsin at different hydrolysis times (0, 0.5, 1, 2, 3, 4, and 5 h). These 36 types of hydrolysates were analyzed for their prominent peptides ${\beta}-lactoglobulin$ (${\beta}-Lg$) and ${\alpha}-lactalbumin$ (${\alpha}-La$), to identify the proteolytic activity of each enzyme. Protease S showed the highest proteolytic activity and angiotensin converting enzyme inhibitory activity of IC50, 0.099 mg/mL (91.55%) while trypsin showed the weakest effect. Antihypertensive and antioxidative peptides associated with ${\beta}-Lg$ hydrolysates were identified in WPC-35 hydrolysates (WPH-35) that hydrolyzed by the enzymes, trypsin and protease S. WPH-35 treated with protease S in 0.5 h, responded positively to usage as a bioactive component in different applications of pharmaceutical or related industries.

#whey protein hydrolysates #protease S #proteolytic activity #bioactive peptides

참고문헌 (36)

참고문헌 신청

AOAC / 2000 / Official Methods of Analysis :4~53

Barros, R. M. / 2001 / Quantitative studies on the enzymatic hydrolysis of milk proteins brought about by cardosins precipitated by ammonium sulfate / Enzyme Microb. Tech 29:541~547

Conway, V. / 2013 / Antioxidant activities of buttermilk proteins, whey proteins, and their enzymatic hydrolysates / J. Agric. Food Chem 61:364~372

Custodio, M. F. / 2005 / Hydrolysis of cheese whey proteins with trypsin, chymotrypsin and carboxypeptidase A / Braz. J. Food Nutr 16:105~109

Damodaran, S. / 1996 / Food proteins, properties and characterization / VCH Publishers :167~234

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