BACKGROUND:Bioactivepeptidesgeneratedfrommilkproteinsareeminentingredientsforfunctionalfoodsandnutraceuticals.
Amongst several approaches to release these
peptides, hydrolysis of milk proteins with proteolytic enzymes is a promising
choice. It is, however, required to inactivate the
enzyme after a predetermined time,which leads to impurity of the final product.
Immobilization of enzymemolecules can overcome this
problem as it simplifies enzyme separation from the reaction mixture.
A fungal protease from Aspergillus oryzea was encapsulated within nanoparticles yielded via
silicification of polyamidoamine
dendrimer template generation 0. It was used to
hydrolyze the dominant milk protein (casein) in the absence or presence of
sonication. The production of angiotensin converting
enzyme (ACE)-inhibitory peptides wasmonitored during hydrolysis.
RESULTS: Sonication did not affect
maximumACE-inhibitory activity but shortened the process sixfold.
Ultrafiltration permeate
of the centrifugal supernatant of casein solution
hydrolyzed during sonication inhibited ACE activity as efficiently as the
supernatant obtained from it.
CONCLUSION: The protease from Aspergillus oryzea encapsulated within nanospheres is suitable for
generation of ACEinhibitory
peptides from casein. The nanoncapsulation procedure
is simple, rapid and efficient. This may enable the industrial
production
of functional products from