Ultrasound-assisted generation of ACE-inhibitory peptides from casein hydrolyzed with nanoencapsulated protease

Ashkan Madadlou, David Sheehan, Zahra Emam-Djomeh, Mohammad E. Mousavi

Research output: Contribution to journalArticlepeer-review

25 Scopus citations

Abstract

Background: Bioactive peptides generated from milk proteins are eminent ingredients for functional foods and nutraceuticals. 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 enzyme molecules 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 was monitored during hydrolysis. Results: Sonication did not affect maximum ACE-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 ACE-inhibitory peptides from casein. The nanoncapsulation procedure is simple, rapid and efficient. This may enable the industrial production of functional products from milk.

Original languageBritish English
Pages (from-to)2112-2116
Number of pages5
JournalJournal of the Science of Food and Agriculture
Volume91
Issue number11
DOIs
StatePublished - 30 Aug 2011

Keywords

  • Bioactive peptides
  • Biomimetic silicification
  • Casein
  • Milk
  • Nanoencapsulation
  • Ultrasound

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