Peer-Reviewed Journal Details
Mandatory Fields
Madadlou, A., Iacopino, D., Sheehan, D., Emam-djomeh, Z. and Mousavi, M.E.
2011
Journal of Science of Food and Agriculture
Ultrasound-assisted generation of ACE-inhibitory peptides from casein hydrolyzed with nanoencapsulated protease
Published
()
Optional Fields
91
2112
2116

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

Grant Details