Effect of digestive enzymes on the bioactive properties of goat milk protein hydrolysates

F. Javier Espejo-Carpio, Pedro Jesús García Moreno, Raul Perez-Galvez, Rocio Morales-Medina, Antonio Guadix, Emilia M. Guadix

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Abstract

The aim of this research was to study the influence of the gastrointestinal digestion on the bioactivity of goat milk protein hydrolysates prepared with subtilisin, trypsin and a combination of these two enzymes. All hydrolysates had excellent angiotensin converting enzyme (ACE) inhibitory activity, antioxidant activity and bile acid-binding capacity. Peptide profiles and bioactivities were mainly altered during the intestinal digestion, whereas the effect of the gastric digestion was negligible. The influence of the intestinal digestion varied depending on the hydrolysate and the bioactivity studied. In the case of ACE inhibitory activity, it exclusively decreased when peptides were produced with trypsin. In contrast, antioxidant activity and bile acid-binding capacity improved after the gastrointestinal digestion, regardless the enzymatic treatment conducted. Hydrolysis employing mixtures of subtilisin and trypsin is considered a good approach to produce peptides that maintain, or even enhance, their bioactivity after digestion. (C) 2015 Elsevier Ltd. All rights reserved.
Original languageEnglish
JournalInternational Dairy Journal
Volume54
Pages (from-to)21-28
Number of pages8
ISSN0958-6946
DOIs
Publication statusPublished - 2016
Externally publishedYes

Keywords

  • Food Science
  • Applied Microbiology and Biotechnology
  • Antioxidants
  • Bins
  • Bioactivity
  • Body fluids
  • Dairy products
  • Hydrolysis
  • Peptides
  • Proteins
  • ACE-inhibitory activity
  • Angiotensin-converting enzyme
  • Anti-oxidant activities
  • Bioactive properties
  • Enzymatic treatments
  • Gastrointestinal digestion
  • Inhibitory activity
  • Intestinal digestion
  • Enzymes

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