SJTU-Bor S. Luh Food Safety Center, Department of Food Science and Technology, Shanghai Jiao Tong University, 800 Dongchuang Road, Shanghai 200240, China.
State Key Laboratory of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd, Shanghai 200436, China.
Food Chem. 2017 Apr 15;221:1860-1866. doi: 10.1016/j.foodchem.2016.10.088. Epub 2016 Oct 21.
Alpha-casein is the most important bioactive protein in processing technologies. This study investigated the digestibility, antioxidant and antihypertensive activities of α-casein when treated by high hydrostatic pressure (HPP), ultraviolet light-C (UV-C), and far-infrared radiation (FIR). The in vitro digestibility was modified after treatments, especially after 5min/200MPa HHP treatment. Ultra-performance liquid chromatography-tandem mass spectrometry analysis showed that one 5min/200MPa HHP treatment resulted in the highest yield of peptides. Based on the in vitro gastrointestinal digestion and antioxidant and antihypertensive activity assays, HHP increased the angiotensin converting enzyme inhibitory activity at different levels. The 15min UV-C treatment resulted in the highest antioxidant DPPH radical-scavenging activity, while the 15min UV-C and FIR treatments had higher angiotensin converting enzyme inhibitory and antioxidant activities than those of 5min treatments. This study revealed that HHP, UV-C and FIR treatments increased the antioxidant and antihypertensive activities of α-casein.
α-酪蛋白是加工技术中最重要的生物活性蛋白。本研究探讨了高压处理（HPP）、紫外线-C（UV-C）和远红外线辐射（FIR）对α-酪蛋白的消化率、抗氧化和降血压活性的影响。处理后，特别是经过 5min/200MPa HPP 处理后，体外消化率发生了变化。超高效液相色谱-串联质谱分析表明，一次 5min/200MPa HPP 处理可获得最高产率的肽。基于体外胃肠消化和抗氧化及降血压活性测定，HPP 在不同水平上提高了血管紧张素转换酶抑制活性。15min 的 UV-C 处理表现出最高的 DPPH 自由基清除抗氧化活性，而 15min 的 UV-C 和 FIR 处理的血管紧张素转换酶抑制和抗氧化活性均高于 5min 处理。本研究表明，HPP、UV-C 和 FIR 处理可提高α-酪蛋白的抗氧化和降血压活性。
