Le Maux Solène, Nongonierma Alice B, Barre Chloé, FitzGerald Richard J
Department of Life Sciences, University of Limerick, Limerick, Ireland; Food for Health Ireland (FHI), University of Limerick, Limerick, Ireland.
Department of Life Sciences, University of Limerick, Limerick, Ireland.
Food Chem. 2016 May 15;199:246-51. doi: 10.1016/j.foodchem.2015.12.021. Epub 2015 Dec 8.
Enzymatic hydrolysis of whey protein (WP) was carried out under pH-controlled and non pH-controlled conditions using papain and a microbial-derived alternative (papain-like activity). The impact of such conditions on physicochemical and bioactive properties was assessed. WP hydrolysates (WPH) generated with the same enzyme displayed similar degree of hydrolysis. However, their reverse-phase liquid chromatograph mass spectrometry peptide profiles differed. A significantly higher oxygen radical absorbance capacity (ORAC) value was obtained for WP hydrolysed with papain at constant pH of 7.0 compared to the associated WPH generated without pH regulation. In contrast, there was no significant effect of pH regulation on dipeptidyl peptidase IV (DPP-IV) properties. WP hydrolysed with papain-like activity under pH regulation at 7.0 displayed higher ORAC activity and DPP-IV inhibitory properties compared to the associated WPH generated without pH regulation. This study has demonstrated that pH conditions during WPH generation may impact on peptide release and therefore on WPH bioactive properties.
使用木瓜蛋白酶和一种微生物来源的替代物（类木瓜蛋白酶活性）在pH控制和非pH控制条件下对乳清蛋白（WP）进行酶水解。评估了这些条件对物理化学和生物活性特性的影响。用相同酶产生的WP水解产物（WPH）显示出相似的水解程度。然而，它们的反相液相色谱质谱肽谱不同。与未进行pH调节产生的相关WPH相比，在恒定pH 7.0下用木瓜蛋白酶水解的WP获得了显著更高的氧自由基吸收能力（ORAC）值。相比之下，pH调节对二肽基肽酶IV（DPP-IV）特性没有显著影响。与未进行pH调节产生的相关WPH相比，在pH 7.0调节下用类木瓜蛋白酶活性水解的WP显示出更高的ORAC活性和DPP-IV抑制特性。本研究表明，WPH产生过程中的pH条件可能会影响肽的释放，从而影响WPH的生物活性特性。
