Optimisation of the angiotensin converting enzyme inhibition by whey protein hydrolysates using response surface methodology

International Dairy Journal

Volumn 12, Issue 10, 2002, Pages 813-820

  Van der Ven, Cornelly ^a   Gruppen, Harry ^b   De Bont, Dries B A ^a   Voragen, Alphons G J ^b  

^a NUMICO RESEARCH   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

ACE inhibition; Process optimisation; Response surface methodology; Whey protein hydrolysates

Indexed keywords

EID: 0036397541     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(02)00077-8     Document Type: Article

References (32)

1. Abubakar, A., Saito, T., Kitazawa, H., Kawai, Y., & Itoh, T. (1998). Structural analysis of new antihypertensive peptides derived from cheese whey protein by proteinase K digestion. Journal of Dairy Science, 81, 3131-3138.
2. Adler-Nissen, J. (1979). Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid. Journal of Agricultural and Food Chemistry, 27, 1256-1262.
3. Baek, H. H., & Cadwallader, K. R. (1995). Enzymatic hydrolysis of crayfish processing by-products. Journal of Food Science, 60, 929-935.
4. Behnke, U., Jurisova, E., Belajova, E., Haas, J., & Blumhagen, H. (1989). Enzymatic hydrolysis of maize protein. Nahrung, 33, 361-376.
5. Bunning, P., Holmquist, B., & Riordan, J. F. (1983). Substrate specificity and kinetic characteristics of angiotensin converting enzyme. Biochemistry, 22, 103-110.
6. Clare, D. A., & Swaisgood, H. E. (2000). Bioactive milk peptides: A prospectus. Journal of Dairy Science, 83, 1187-1195.
7. Clemente, A. (2000). Enzymatic protein hydrolysates in human nutrition. Trends in Food Science and Technology, 11, 254-262.
8. Cochran, W. G., & Cox, G. M. (1957). Some methods for the study of response surfaces. In W. G. Cochran, & G. M. Cox (Eds.), Experimental designs (pp. 335-375). New York: Wiley.
9. Diniz, F. M., & Martin, A. M. (1996). Use of response surface methodology to describe the combined effects of pH, temperature and E/S ratio on the hydrolysis of dogfish (Squalus acanthias) muscle. International Journal of Food Science and Technology, 31, 419-426.
10. FitzGerald, R. J., & Meisel, H. (1999). Lactokinins: Whey protein-derived ace inhibitory peptides. Nahrung, 43, 165-167.
11. Fujita, H., & Yoshikawa. M. (1999). LKPNM: A prodrug-type ace-inhibitory peptide derived from fish protein. Immunopharmacology, 44, 123-127.
12. Galvao, C. M. A., Silva, A. F. S., Custodio, M. F., Monti, R., & Giordano, R. D. C. (2001). Controlled hydrolysis of cheese whey proteins using trypsin and alpha-chymotrypsin. Applied Biochemistry and Biotechnology, 91-93, 761-776.
13. Harjanne, A. (1984). Automated kinetic determination of angiotensin-converting enzyme in serum. Clinical Chemistry, 30, 901-902.
14. Hung, N. D., Vas, M., Cheke, E., & Bolsci, S. Z. A. (1984). Relative tryptic digestion rates of food proteins. Journal of Food Science, 49, 1535-1542.
15. Ibanoglu, S., Ibanoglu, E., & Ainsworth, P. (1998). Effect of dilute acid hydrolysis on the cooked viscosity of tarhana, a traditional Turkish cereal soup. International Journal of Food Science and Nutrition, 49, 463-466.
16. Kim, S. K., Byun, H. G., Park, P. J., & Shahidi, F. (2001). Angiotensin I converting enzyme inhibitory peptides purified from bovine skin gelatin hydrolysate. Journal of Agricultural and Food Chemistry, 49, 2992-2997.
17. Kimmel, S. A., Roberts, F. R., & Ziegler, G. R. (1998). Optimization of exopolysaccharide production by Lactobacillus delbrueckii subsp. bulgaricus RR grown in a semidefined medium. Applied and Environmental Microbiology, 64, 659-664.
18. Lee, J. R., Kwon, D. Y., Shin, H. K., & Yang, C. B. (1999). Purification and identification of angiotensin-I converting enzyme inhibitory peptide from kidney bean protein hydrolyzate. Food Science and Biotechnology, 8, 172-178.
19. Liu, F. F., Ang, C. Y. W., & Springer, D. (2000). Optimization of extraction conditions for active components in Hypericum perforatum using response surface methodology. Journal of Agricultural and Food Chemistry, 48, 3364-3371.
20. Maguire, G. A., & Price, C. P. (1985). A continuous monitoring spectrophotometric method for the measurement of angiotensin-converting enzyme in human serum. Annals of Clinical Biochemistry, 22, 204-210.
21. Maruyama, S., & Suzuki, H. (1982). A peptide inhibitor of angiotensin I converting enzyme in the tryptic hydrolysate of casein. Agricultural and Biological Chemistry, 46, 1393-1394.
22. Matsui, T., Li, C. H., & Osajima, Y. (1999). Preparation and characterization of novel bioactive peptides responsible for angiotensin I-converting enzyme inhibition from wheat germ. Journal of Peptide Science, 5, 289-297.
23. Meisel, H., & Schlimme, E. (1996). Bioactive peptides derived from milk proteins: Ingredients for functional foods? Kieler Milchwirtschaftliche Forschungsberichte, 48, 343-357.
24. Matsui, T., Matsufuji, H., Seki, E., Osajima, K., Nakashima, M., & Osajima, Y. (1993). Inhibition of angiotensin I-converting enzyme by Bacillus licheniformis alkaline protease hydrolyzates derived from sardine muscle. Bioscience, Biotechnology and Biochemistry, 57, 922-925.
25. Miyoshi, S., Ishikawa, H., Kaneko, T., Tanaka, H., & Maruyama, S. (1991). Structures and activity of angiotensin converting enzyme inhibitors in alpha-zein hydrolysate. Agricultural and Biological Chemistry, 55, 1313-1318.
26. Mullally, M. M., Meisel, H., & FitzGerald, R. J. (1997). Angiotensin-I-converting enzyme inhibitory activities of gastric and pancreatic proteinase digests of whey proteins. International Dairy Journal, 7, 299-303.
27. Myers, R. H., & Montgomery, D. C. (1995). Response surface methodology: Process and product optimization using designed experiments. New York: Wiley.
28. Ostle, B., & Malone, L. C. (1988). Statistics in research. Ames: Iowa State University Press.
29. Pihlanto Leppälä, A., Koskinen, P., Piilola, K., Tupasela T. & Korhonen, H. (2000). Angiotensin I-converting enzyme inhibitory properties of whey protein digests: Concentration and characterization of active peptides. Journal of Dairy Research, 67,53-64.
30. Wu, Y. F., Baek, H. H., Gerard, P. D., & Cadwallader, K. R. (2000). Development of a meat-like process flavoring from soybean-based enzyme-hydrolyzed vegetable protein (E-HVP). Journal of Food Science, 65, 1220-1227.
31. Xu, R.J. (1998). Bioactive peptides in milk and their biological and health implications. Food Reviews International 14, 1-16.
32. Yamamoto, N. (1997). Antihypertensive peptides derived from food proteins. Biopolymers, 43, 129-134.