Effects of exopeptidase treatment on antihypertensive activity and taste attributes of enzymatic whey protein hydrolysates

@article{Cheung2015EffectsOE,
  title={Effects of exopeptidase treatment on antihypertensive activity and taste attributes of enzymatic whey protein hydrolysates},
  author={L. K. Cheung and R. Aluko and M. Cliff and E. Li-Chan},
  journal={Journal of Functional Foods},
  year={2015},
  volume={13},
  pages={262-275}
}
  • L. K. Cheung, R. Aluko, +1 author E. Li-Chan
  • Published 2015
  • Chemistry
  • Journal of Functional Foods
  • Abstract The objectives of this study were to investigate the effects of exopeptidase treatment on ACE-inhibitory activity, antihypertensive activity and taste of whey protein hydrolysates (WPHs). WPH with high ACE-inhibitory activity (IC50 = 0.15 mg/mL) was treated with carboxypeptidase (Accelerzyme® CPG), aminopeptidase (Peptidase R), or an aminopeptidase and proteinase mixture (ProteAX). The exopeptidase-treated hydrolysates exhibited ACE-inhibitory activity (IC50 = 0.24−0.34 mg/mL) and… CONTINUE READING
    41 Citations
    Enhancement of umami taste of hydrolyzed protein from wheat gluten by β-cyclodextrin.
    • 6
    Separation and identification of ACE inhibitory peptides from defatted walnut meal
    Structural and functional properties of food protein-derived antioxidant peptides.
    • 41

    References

    SHOWING 1-10 OF 52 REFERENCES
    Blood pressure lowering effect of a pea protein hydrolysate in hypertensive rats and humans.
    • 83
    • PDF
    The immobilized porcine pancreatic exopeptidases and its application in casein hydrolysates debittering
    • S. Ge, L. Zhang
    • Chemistry, Medicine
    • Applied biochemistry and biotechnology
    • 1996
    • 24
    Antihypertensive peptides: production, bioavailability and incorporation into foods.
    • 334
    • PDF