Characterization of bioactive peptides derived by enzymatic hydrolysis of whey protein concentrate

被引：0

作者：

Schober, Y. ^{[1
]}

Yoo, S. H. ^{[2
]}

Paik, H. -D. ^{[2
]}

Park, E. J. ^{[3
]}

Spengler, B. ^{[1
]}

Roempp, A. ^{[1
]}

Jayaprakasha, H. M. ^{[4
]}

Yoon, Y. C. ^{[2
]}

机构：

[1] Univ Giessen, Inst Anorgan & Analyt Chem, D-35390 Giessen, Germany

[2] Konkuk Univ, Div Anim Life Sci, Seoul 143701, South Korea

[3] Kyungnam Univ, Dept Food & Nutr, Masan 631701, South Korea

[4] Dairy Sci Coll, Dept Dairy Technol, KVAFSU, Bangalore 560024, Karnataka, India

来源：

MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL | 2012年 / 67卷 / 01期

关键词：

Whey protein concentrate (enzymatic hydrolysis; bioactive peptides); Peptides; bioactive (hydrolysis of whey protein concentrate); MILK; INGREDIENTS; FOOD;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This investigation was carried out to evaluate the extent of bioactive peptides that can be obtained from proteolytic enzymes, including alcalase, flavorzyme, neutrase, and protamax. For this purpose, whey protein concentrate (WPC) was hydrolyzed, spray-dried, and subjected to mass spectrometric analysis. In addition, offline-electrospray-ionization-mass spectrometry (ESI/MS) measurements and offline-matrix-assisted laser desorption/ionization mass spectrometry (MALDI/MS) measurements were compared to determine analytical adequacy. Samples treated with alcalase for 3 hours produced various bioactive peptides, suggesting the possible application of this method to functional food preparations. Comparison of both ionization methods indicated ESI/MS as suitable for the identification of peptides from whey protein hydrolysates.

引用

页码：55 / 57

页数：3

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