Enzymatic bioactive peptides from sonicated whey proteins of camel milk: Impacts of nanopeptides on structural properties, antioxidant activity and inhibitory activity of alpha-amylase and ACE

GAMMOH S. A. N. A.; ALUDATT M. U. H. A. M. M. A. D. H.; ALHAMAD M. O. H. A. M. M. A. D. N.ALROSAN M. O. H. A. M. M. A. D.AL-HUSEIN B. E. L. A. L.AL-UDATT DOAA G.AL-KANDARI S. H. A. R. I. F. A.RABABAH T. A. H. A.AMMARI Z. A. I. D.ALBISS B. O. R. H. A. N. A.ALZOUBI H. A. Y. A.KUBOW S. T. A. N.

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Enzymatic bioactive peptides from sonicated whey proteins of camel milk: Impacts of nanopeptides on structural properties, antioxidant activity and inhibitory activity of alpha-amylase and ACE

机译：Enzymatic bioactive peptides from sonicated whey proteins of camel milk: Impacts of nanopeptides on structural properties, antioxidant activity and inhibitory activity of alpha-amylase and ACE

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摘要

This study was carried out to investigate the biological properties of bioactive peptides derived from digestive enzymatic hydrolysis for nanoscaled protein particles from camel whey proteins. The hydrolysates were tested for aromatic content, antioxidant activity, alpha-amylase inhibitory and angiotensin-converting enzyme (ACE) activities. The sonicated camel whey protein particles showed sizes less than 100 nm and were distributed in a 75% volume with a relatively stable -23.1 mV zeta potential value. Sonication enhanced the total aromatic ring content in the hydrolysates generated by combined trypsin and chymotrypsin treatment. A decrease in antioxidant activity was shown following trypsin and chymotrypsin hydrolysis that was inhibited by whey protein sonication. Pepsin hydrolysis improved aromatic content, ACE and alpha-amylase inhibitory activities, and antioxidant activity. An increase in antioxidant activity of the pepsin-derived hydrolysates was seen with sonicated whey proteins. Overall, the findings demonstrate the utility of the application of enzymatic hydrolysis and/or ultrasonication of camel whey proteins to enhance their antioxidant, anti-hypertensive and anti-diabetic properties.

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《International Journal of Dairy Technology》 |2022年第4期|791-802|共12页
作者
GAMMOH S. A. N. A.; ALUDATT M. U. H. A. M. M. A. D. H.; ALHAMAD M. O. H. A. M. M. A. D. N.ALROSAN M. O. H. A. M. M. A. D.AL-HUSEIN B. E. L. A. L.AL-UDATT DOAA G.AL-KANDARI S. H. A. R. I. F. A.RABABAH T. A. H. A.AMMARI Z. A. I. D.ALBISS B. O. R. H. A. N. A.ALZOUBI H. A. Y. A.KUBOW S. T. A. N.;
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Jordan Univ Sci & Technol;

McGill Univ;

Kuwait UnivStanford Univ;

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原文格式 PDF
正文语种英语
中图分类食品工业;
关键词
Whey proteins; ACE; Alpha-amylase; Sonicated; Nano; Camel milk; CONVERTING-ENZYME; PARTICLE-SIZE; ULTRASOUND;

Enzymatic bioactive peptides from sonicated whey proteins of camel milk: Impacts of nanopeptides on structural properties, antioxidant activity and inhibitory activity of alpha-amylase and ACE

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