Please use this identifier to cite or link to this item:
Author(s): I. M. P. L. V. O. Ferreira
O. Pinho
M. V. Mota
P. Tavares
A. Pereira
M. P. Gonçalves
D. Torres
C. Rocha
J. A. Teixeira
Title: Preparation of ingredients containing an ACE-inhibitory peptide by tryptic hydrolysis of whey protein concentrates
Issue Date: 2007
Abstract: 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.
Subject: Ciências da Saúde, Ciências da saúde
Health sciences, Health sciences
Scientific areas: Ciências médicas e da saúde::Ciências da saúde
Medical and Health sciences::Health sciences
Document Type: Artigo em Revista Científica Internacional
Rights: restrictedAccess
Appears in Collections:FCNAUP - Artigo em Revista Científica Internacional
FEUP - Artigo em Revista Científica Internacional
FFUP - Artigo em Revista Científica Internacional

Files in This Item:
File Description SizeFormat 
  Restricted Access
284.92 kBAdobe PDF    Request a copy from the Author(s)

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.