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Type: Artigo de periódico
Title: Effect of heat and enzymatic treatment on the antihypertensive activity of whey protein hydrolysates
Author: da Costa, EL
Gontijo, JAD
Netto, FM
Abstract: The influence of heat and enzymatic treatments on the hypotensive activity of hydrolysates derived from whey protein isolate was examined. The whey protein isolate (WPI) was previously denatured at 65 or 95 degrees C and hydrolyzed using the enzymes Alcalase, alpha-chymotrypsin or Proteomix. The hydrolysates thus obtained were characterized and studied with regard to their angiotensin converting enzyme (ACE) inhibitory activity and hypotensive activity in spontaneously hypertensive rats (SHR). The enzyme a-chymotrypsin was found to produce hydrolysates with the highest ACE inhibitory activity. The hydrolysate that most effectively reduced blood pressure in SHR was obtained from WPI previously denatured at 65 degrees C and treated with the enzyme Alcalase. The hydrolysate with the highest ACE inhibitory activity was able to reduce the arterial blood pressure of the animals only after intraperitoneal administration, suggesting an interference of gastrointestinal enzymes in the absorption of active peptides from this hydrolysate. (c) 2006 Elsevier Ltd. All rights reserved.
Subject: whey protein isolate
enzymatic hydrolysis
angiotensin converting enzyme
functional foods
blood pressure
Country: Inglaterra
Editor: Elsevier Sci Ltd
Citation: International Dairy Journal. Elsevier Sci Ltd, v. 17, n. 6, n. 632, n. 640, 2007.
Rights: fechado
Identifier DOI: 10.1016/j.idairyj.2006.09.003
Date Issue: 2007
Appears in Collections:Unicamp - Artigos e Outros Documentos

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