Comparison of bioactive peptides prepared from sheep cheese whey using a food‐grade bacterial and a fungal protease preparation

Summary Novel bacterial (HT) and fungal (FPII) food‐grade protease preparations were evaluated for their ability to hydrolyse sheep cheese whey (SCW) and the generation of bioactive peptides. Both protease preparations hydrolysed the whey proteins to small peptides over 24‐h hydrolysis time, but the...

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Bibliographic Details
Published in:International journal of food science & technology 2017-05, Vol.52 (5), p.1252-1259
Main Authors: Welsh, Grace, Ryder, Kate, Brewster, Jodi, Walker, Christina, Mros, Sonya, Bekhit, Alaa El‐Din A., McConnell, Michelle, Carne, Alan
Format: Article
Language:English
Subjects:
Angiotensin‐I converting enzyme‐inhibitor
antioxidant
Bacteria
bioactive
Biocompatibility
Cheese
Hydrolysates
Peptides
Protease
Sheep
sheep cheese whey
Whey
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Summary:Summary Novel bacterial (HT) and fungal (FPII) food‐grade protease preparations were evaluated for their ability to hydrolyse sheep cheese whey (SCW) and the generation of bioactive peptides. Both protease preparations hydrolysed the whey proteins to small peptides over 24‐h hydrolysis time, but the time course hydrolysis profiles were different as evaluated by SDS‐PAGE. The HT whey hydrolysate had considerably higher antioxidant and angiotensin‐I converting enzyme (ACE)‐inhibitor activity than the FPII hydrolysate. Neither hydrolysate was cytotoxic towards Vero cells. OFFGEL electrophoresis of the small peptide pool fraction (
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.13392