Peptide composition and dipeptidyl peptidase IV inhibitory properties of beta-lactoglobulin hydrolysates having similar extents of hydrolysis while generated using different enzyme-to-substrate ratios
posted on 2017-10-03, 11:51authored bySolène Le Maux, Alice B. Nongonierma, Richard J. Fitzgerald
β-Lactoglobulin hydrolysates (βlgHs) were generated using elastase at enzyme-to-substrate ratios (E:S) of 0.5, 1.0 and 1.5% in order to reach target degree of hydrolysis (DH) values of 9 and 13%. The impact of different E:S during manufacture on hydrolysates having similar DHs was assessed. Samples with similar DHs generated with different E:S showed comparable molecular mass distribution profiles and in vitro dipeptidyl peptidase IV (DPP-IV) inhibitory activities (p > 0.05). Liquid-chromatography tandem mass spectrometry (LC-MS/MS) analysis showed that 62 and 84% of the peptides identified were common within hydrolysates having a similar DH of 9 or 13%, respectively. Differences in the peptides identified within hydrolysates having similar DHs may be due to E:S dependent modifications in specificity and enzyme kinetics. Overall, this study showed that reduction in E:S while targeting the development of a similar DH for βlgHs may be employed to reduce the cost of hydrolysate production without having an adverse impact on the bioactivity and physicochemical properties studied herein
History
Publication
Food Research International;99 (1), pp. 84-90
Publisher
Elsevier
Note
peer-reviewed
Other Funding information
EI, SFI
Rights
This is the author’s version of a work that was accepted for publication in Food Research International. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Food Research International, 2017, 99 (1), pp. 84-90, http://dx.doi.org/10.1016/j.foodres.2017.05.012