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

Detalhes bibliográficos
Autor(a) principal: Ferreira, I. M. P. L. V. O.
Data de Publicação: 2007
Outros Autores: Pinho, O., Mota, M. V. T., Tavares, P., Pereira, A., Gonçalves, M. P., Torres, D., Rocha, Cristina M. R., Teixeira, J. A.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/1822/6018
Resumo: 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 α-lactalbumin (α-la) and β-lactoglobulin (β-lg) remaining after hydrolysis were quantified. Peptides were separated by RP-HPLC, and Ala-Leu-Pro-Met-His-Ile-Arg (ALPMHIR), the most potent β-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.
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spelling Preparation of ingredients containing an ACE-inhibitory peptide by tryptic hydrolysis of whey protein concentratesWhey protein concentratesTrypsin hydrolysisACE-inhibitory peptidesGelationScience & TechnologyThis 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 α-lactalbumin (α-la) and β-lactoglobulin (β-lg) remaining after hydrolysis were quantified. Peptides were separated by RP-HPLC, and Ala-Leu-Pro-Met-His-Ile-Arg (ALPMHIR), the most potent β-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.ElsevierUniversidade do MinhoFerreira, I. M. P. L. V. O.Pinho, O.Mota, M. V. T.Tavares, P.Pereira, A.Gonçalves, M. P.Torres, D.Rocha, Cristina M. R.Teixeira, J. A.2007-052007-05-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/6018eng"International dairy journal". ISSN 0958-6946. 17:5 (May 2007) 481-487.0958-694610.1016/j.idairyj.2006.06.023info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:44:56Zoai:repositorium.sdum.uminho.pt:1822/6018Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:42:43.158162Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Preparation of ingredients containing an ACE-inhibitory peptide by tryptic hydrolysis of whey protein concentrates
title Preparation of ingredients containing an ACE-inhibitory peptide by tryptic hydrolysis of whey protein concentrates
spellingShingle Preparation of ingredients containing an ACE-inhibitory peptide by tryptic hydrolysis of whey protein concentrates
Ferreira, I. M. P. L. V. O.
Whey protein concentrates
Trypsin hydrolysis
ACE-inhibitory peptides
Gelation
Science & Technology
title_short Preparation of ingredients containing an ACE-inhibitory peptide by tryptic hydrolysis of whey protein concentrates
title_full Preparation of ingredients containing an ACE-inhibitory peptide by tryptic hydrolysis of whey protein concentrates
title_fullStr Preparation of ingredients containing an ACE-inhibitory peptide by tryptic hydrolysis of whey protein concentrates
title_full_unstemmed Preparation of ingredients containing an ACE-inhibitory peptide by tryptic hydrolysis of whey protein concentrates
title_sort Preparation of ingredients containing an ACE-inhibitory peptide by tryptic hydrolysis of whey protein concentrates
author Ferreira, I. M. P. L. V. O.
author_facet Ferreira, I. M. P. L. V. O.
Pinho, O.
Mota, M. V. T.
Tavares, P.
Pereira, A.
Gonçalves, M. P.
Torres, D.
Rocha, Cristina M. R.
Teixeira, J. A.
author_role author
author2 Pinho, O.
Mota, M. V. T.
Tavares, P.
Pereira, A.
Gonçalves, M. P.
Torres, D.
Rocha, Cristina M. R.
Teixeira, J. A.
author2_role author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Universidade do Minho
dc.contributor.author.fl_str_mv Ferreira, I. M. P. L. V. O.
Pinho, O.
Mota, M. V. T.
Tavares, P.
Pereira, A.
Gonçalves, M. P.
Torres, D.
Rocha, Cristina M. R.
Teixeira, J. A.
dc.subject.por.fl_str_mv Whey protein concentrates
Trypsin hydrolysis
ACE-inhibitory peptides
Gelation
Science & Technology
topic Whey protein concentrates
Trypsin hydrolysis
ACE-inhibitory peptides
Gelation
Science & Technology
description 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 α-lactalbumin (α-la) and β-lactoglobulin (β-lg) remaining after hydrolysis were quantified. Peptides were separated by RP-HPLC, and Ala-Leu-Pro-Met-His-Ile-Arg (ALPMHIR), the most potent β-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.
publishDate 2007
dc.date.none.fl_str_mv 2007-05
2007-05-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/1822/6018
url http://hdl.handle.net/1822/6018
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv "International dairy journal". ISSN 0958-6946. 17:5 (May 2007) 481-487.
0958-6946
10.1016/j.idairyj.2006.06.023
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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