Enzymatic generation of whey protein hydrolysates under pH-controlled and non pH-controlled conditions: Impact on physicochemical and bioactive properties

Food Chemistry

Volumn 199, Issue , 2016, Pages 246-251

  Le Maux, Solène ^a   Nongonierma, Alice B ^a   Barre, Chloé ^a   Fitzgerald, Richard J ^a  

^a UNIVERSITY OF LIMERICK   (Ireland)

Author keywords

DPP IV inhibition; ORAC; Peptide profile; pH stat; Whey proteins

Indexed keywords

HYDROLYSIS; MASS SPECTROMETRY; PAPAIN; PEPTIDES; PH; PROTEINS;

CONTROLLED CONDITIONS; DIPEPTIDYL PEPTIDASE IV; ORAC; OXYGEN RADICAL ABSORBANCE CAPACITIES; PEPTIDE PROFILE; PH-STAT; WHEY PROTEIN HYDROLYSATES; WHEY PROTEINS;

ENZYMATIC HYDROLYSIS;

ALPHA LACTALBUMIN; BACITRACIN; BETA LACTOGLOBULIN; DIPEPTIDYL PEPTIDASE IV; PAPAIN; PROTEIN HYDROLYSATE; TRINITROBENZENESULFONIC ACID; TYROSINE; PEPTIDE; REACTIVE OXYGEN METABOLITE; SCAVENGER; WHEY PROTEIN;

ARTICLE; CONTROLLED STUDY; ENZYME ACTIVITY; HYDROLYSIS; MOLECULAR WEIGHT; ORAC ASSAY; PH; PHYSICAL CHEMISTRY; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN DEGRADATION; REVERSED PHASE LIQUID CHROMATOGRAPHY; WHEY; CHEMISTRY; MASS SPECTROMETRY; METABOLISM;

DIPEPTIDYL PEPTIDASE 4; FREE RADICAL SCAVENGERS; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; MASS SPECTROMETRY; PAPAIN; PEPTIDES; PROTEIN HYDROLYSATES; REACTIVE OXYGEN SPECIES; WHEY PROTEINS;

EID: 84949571305     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.12.021     Document Type: Article

References (28)

1. J. Adler-Nissen Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid Journal of Agricultural and Food Chemistry 27 1979 1256 1262
2. S.C. Cheison, M.-Y. Lai, E. Leeb, and U. Kulozik Hydrolysis of β-lactoglobulin by trypsin under acidic pH and analysis of the hydrolysates with MALDI-TOF-MS/MS Food Chemistry 125 2011 1241 1248
3. S.C. Cheison, E. Leeb, J. Toro-Sierra, and U. Kulozik Influence of hydrolysis temperature and pH on the selective hydrolysis of whey proteins by trypsin and potential recovery of native alpha-lactalbumin International Dairy Journal 21 2011 166 171
4. G. Di Pierro, M.B. O'Keeffe, A. Poyarkov, G. Lomolino, and R.J. FitzGerald Antioxidant activity of bovine casein hydrolysates produced by Ficus carica L.-derived proteinase Food Chemistry 156 2014 305 311
5. M.M. Hernández-Herrero, A.X. Roig-Sagués, E.I. López-Sabater, J.J. Rodríguez-Jerez, and M.T. Mora-Ventura Protein hydrolysis and proteinase activity during the ripening of salted anchovy (Engraulis encrasicholus L.). A microassay method for determining the protein hydrolysis Journal of Agricultural and Food Chemistry 47 1999 3319 3324
6. B. Hernández-Ledesma, M.J. García-Nebot, S. Fernández-Tomé, L. Amigo, and I. Recio Dairy protein hydrolysates: Peptides for health benefits International Dairy Journal 38 2014 82 100
7. L. Juillerat-Jeanneret Dipeptidyl peptidase IV and its inhibitors: Therapeutics for type 2 diabetes and what else? Journal of Medicinal Chemistry 57 2014 2197 2212
8. H. Korhonen, and A. Pihlanto Bioactive peptides: Production and functionality International Dairy Journal 16 2006 945 960
9. I.M.E. Lacroix, and E.C.Y. Li-Chan Isolation and characterization of peptides with dipeptidyl peptidase-IV Inhibitory activity from pepsin-treated bovine whey proteins Peptides 54 2014 39 48
10. S. Le Maux, A.B. Nongonierma, B.A. Murray, P.M. Kelly, and R.J. FitzGerald Identification of short peptide sequences in the nanofiltration permeate of a bioactive whey protein hydrolysate Food Research International 77 2015 534 539
11. E.C. Li-Chan Bioactive peptides and protein hydrolysates: Research trends and challenges for application as nutraceuticals and functional food ingredients Current Opinion in Food Science 1 2015 28 37
12. A.B. Nongonierma, and R.J. FitzGerald Tryptophan-containing milk protein-derived dipeptides inhibit xanthine oxidase Peptides 37 2012 263 272
13. A.B. Nongonierma, and R.J. FitzGerald Dipeptidyl peptidase IV inhibitory and antioxidative properties of milk-derived dipeptides and hydrolysates Peptides 39 2013 157 163
14. A.B. Nongonierma, and R.J. FitzGerald Dipeptidyl peptidase IV inhibitory properties of a whey protein hydrolysate: Influence of fractionation, stability to simulated gastrointestinal digestion and food-drug interaction International Dairy Journal 32 2013 33 39
15. A.B. Nongonierma, and R.J. FitzGerald An in silico model to predict the potential of dietary proteins as sources of dipeptidyl peptidase IV (DPP-IV) inhibitory peptides Food Chemistry 165 2014 489 498
16. A.B. Nongonierma, and R.J. FitzGerald The scientific evidence for the role of milk protein-derived bioactive peptides in humans: A review Journal of Functional Foods 640 2015 640 656
17. A.B. Nongonierma, C. Gaudel, B.A. Murray, S. Flynn, P.M. Kelly, P. Newsholme, and R.J. FitzGerald Insulinotropic properties of whey protein hydrolysates and impact of peptide fractionation on insulinotropic response International Dairy Journal 32 2013 163 168
18. A.B. Nongonierma, S. Le Maux, C. Dubrulle, C. Barre, and R.J. FitzGerald Quinoa (Chenopodium quinoa Willd.) protein hydrolysates with in vitro dipeptidyl peptidase IV (DPP-IV) inhibitory and antioxidant properties Journal of Cereal Science 65 2015 112 118
19. A. Pihlanto Antioxidative peptides derived from milk proteins International Dairy Journal 16 2006 1306 1314
20. Power, O. (2013). An in vitro and in vivo study of the bioactive properties of milk peptides: Antioxidant and dipeptidyl peptidase IV inhibitory peptides. Doctoral dissertation, University of Limerick.
21. O. Power, P. Jakeman, and R.J. FitzGerald Antioxidative peptides: enzymatic production, in vitro and in vivo antioxidant activity and potential applications of milk-derived antioxidative peptides Amino Acids 44 2013 797 820
22. A.J. Rani, and S. Mythili Study on total antioxidant status in relation to oxidative stress in type 2 diabetes mellitus Journal of Clinical and Diagnostic Research 8 2014 108 110
23. D. Spellman, E. McEvoy, G. O'Cuinn, and R.J. FitzGerald Proteinase and exopeptidase hydrolysis of whey protein: Comparison of the TNBS, OPA and pH stat methods for quantification of degree of hydrolysis International Dairy Journal 13 2003 447 453
24. G. Tulipano, L. Faggi, A. Nardone, D. Cocchi, and A.M. Caroli Characterisation of the potential of β-lactoglobulin and α-lactalbumin as sources of bioactive peptides affecting incretin function: in silico and in vitro comparative studies International Dairy Journal 48 2015 66 72
25. C. van der Ven, H. Gruppen, D.B.A. de Bont, and A.G.J. Voragen Optimisation of the angiotensin converting enzyme inhibition by whey protein hydrolysates using response surface methodology International Dairy Journal 12 2002 813 820
26. Q. Wei, and H. Zhimin Enzymatic hydrolysis of protein: Mechanism and kinetic model Frontiers of Chemistry in China 1 2006 308 314
27. R.J. Whitehurst, and B.A. Law Enzymes in food technology 2002 Sheffield Academic Press Sheffield
28. A. Zulueta, M.J. Esteve, and A. Frígola ORAC and TEAC assays comparison to measure the antioxidant capacity of food products Food Chemistry 114 2009 310 316