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- Publisher
- Springer Journals
- Copyright
- Copyright © 2016 by INRA and Springer-Verlag France
- Subject
- Chemistry; Food Science; Agriculture; Microbiology
- ISSN
- 1958-5586
- eISSN
- 1958-5594
- DOI
- 10.1007/s13594-016-0283-4
- Publisher site
- See Article on Publisher Site
Abstract
The aim of this study was to evaluate the effects of enzymatic hydrolysis of camel whole casein on their antioxidant and angiotensin-converting enzyme (ACE)-inhibitory properties. Whole camel casein was hydrolyzed by proteinase K (PK), and the hydrolysates were fractionized by ultrafiltration membranes into three fractions. Semi-preparative reversed-phase high-performance liquid chromatography (RP-HPLC) was used to differentiate the mixture of peptides in the 3 kDa permeate fractions. A fraction (F4) with potentials of ACE-inhibitory activity (IC50 = 73 μg.mL−1) and radical scavenging activity (IC50 = 6.8 μg.mL−1) was selected for further purification and fractionation. The fraction F4C obtained from a second step purification of F4 showed strong ACE-inhibitory activity (IC50 = 36 μg.mL−1) as well as radical scavenging activity (IC50 = 3.3 μg.mL−1). The results of this study suggest that whole camel casein can be considered as a promising source for the production of peptides with potential of ACE-inhibitory and antioxidant activities.
Journal
Dairy Science & Technology – Springer Journals
Published: May 2, 2016