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Modification of peptide functionality during enzymatic hydrolysis of whey proteins

机译：乳清蛋白酶水解过程中肽官能度的修饰

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Peptides derived from food proteins have shown promise as active ingredients for functional food formulation. Due to their reactivity, we evaluated the effects of conditions used for enzymatic hydrolysis of whey protein isolate (WPI) on the functionality of the resulting peptides. Free amino contents were increased when papain and alcalase were used for WPI hydrolysis, but the proteins (especially beta-lactoglobulin) were mostly resistant to pepsin activity. The release of peptides during WPI hydrolysis was associated with increase in ferric reducing capacity, but there were also notable decreases in the redox-active sulfhydryl (SH) groups in the papain and alcalase reactions. Apparently, the reducing capacity of the hydrolysates was not dependent on their SH contents, which could have been utilised in disulfide formation. Moreover, considering that the WPI contained 1% lactose and other sugars, we observed that intermediate and advanced Maillard reaction products (MRPs) were formed during WPI hydrolysis, and this can directly impact both the reducing capacity and SH content of peptides. MRPs, such as reductones, can be highly antioxidative and possibly contributed to the reducing capacity observed for the protein hydrolysates, even with the depletion of the SH moieties. A model Maillard reaction with arginine, lactose or glucose, and reduced glutathione was used to confirm SH depletion in the presence of MRPs, and this was attributed to a nucleophilic reaction with carbonyl derivatives generated during the non-enzymatic glycation reaction. Although this can be an opportunity for generating strong redox-active ingredients, it presents some challenges particularly when the native structure of the peptides needs to be conserved for particular biological properties.
机译：衍生自食物蛋白质的肽已经显示为功能性食品配方的活性成分所示。由于其反应性，我们评估了乳清蛋白分离（WPI）酶水解的条件对所得肽的官能的影响。当木瓜蛋白酶和阿尔卡马酶用于WPI水解时，加速氨基含量增加，但蛋白质（尤其是β-乳酰叶蛋白）大部分对胃蛋白酶活性耐药。 WPI水解期间的肽释放与素氧化钇和氨基甲酸酯反应中的氧化还原活性巯基（SH）组中有关的释放。显然，水解产物的降低能力不依赖于其SH含量，其可用于二硫化物形成。此外，考虑到WPI含有1％的乳糖和其他糖，我们观察到在WPI水解期间形成中间和先进的Maillard反应产物（MRP），这可以直接影响肽的还原能力和SH含量。 MRP等还原，可以高度抗氧化，并且可能导致蛋白质水解产物观察到的还原能力，即使是SH部分的耗尽。使用精氨酸，乳糖或葡萄糖和还原谷胱甘肽的模型美丽反应在MRPS存在下证实SH耗尽，并且这归因于在非酶促糖化反应期间产生的羰基衍生物的亲核反应。虽然这可能是产生强氧化还原活性成分的机会，但特别是当需要保守特定生物学的天然结构时，特别是当肽的天然结构时呈现一些挑战。

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  • 来源
    《RSC Advances》 |2015年第118期|共8页
  • 作者

    Mohan Aishwarya; Udechukwu M. Chinonye; Rajendran Subin R. C. K.; Udenigwe Chibuike C.;

  • 作者单位

    Dalhousie Univ Fac Agr Dept Environm Sci Food Funct &

    Hlth Res Lab Truro NS B2N 5E3 Canada;

    Dalhousie Univ Fac Agr Dept Environm Sci Food Funct &

    Hlth Res Lab Truro NS B2N 5E3 Canada;

    Dalhousie Univ Fac Agr Dept Environm Sci Food Funct &

    Hlth Res Lab Truro NS B2N 5E3 Canada;

    Dalhousie Univ Fac Agr Dept Environm Sci Food Funct &

    Hlth Res Lab Truro NS B2N 5E3 Canada;

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  • 正文语种 eng
  • 中图分类 化学;
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