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Properties of casein hydrolysate as affected by plastein reaction in ethanol-water medium

Author

Listed:
  • Yang ZHANG

    (Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin, P.R. China)

  • Xin-Huai ZHAO

    (Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin, P.R. China
    Department of Food Science, Northeast Agricultural University, Harbin, P.R. China)

Abstract

Casein hydrolysate with in vitro ACE-inhibitory activity of 44.4% at 0.3 mg/ml was generated from casein by Alcalase and modified by the Alcalase-catalysed plastein reaction in an ethanol-water medium. Eight treated hydrolysates were prepared using the reaction time of 1-8 h under ethanol or substrate concentration, Alcalase addition and reaction temperature of 56.8% (v/v) or 56.8% (w/v), 8.4 kU/g peptides and 37.5°C, respectively. Most of the treated hydrolysates showed enhanced ACE-inhibition compared to casein hydrolysate, and a reaction time of 4 h brought about the highest ACE-inhibition. All treated hydrolysates had lower zinc- or calcium-chelation but slightly higher iron(II)-chelation than casein hydrolysate, and a reaction time of 4 or 2 h could grant the treated hydrolysates the highest zinc- or calcium-chelation. Kinetic evaluation indicated that casein hydrolysate and two treated hydrolysates were competitive inhibitors to ACE. ACE-inhibition of these evaluated hydrolysates originated from themselves but was uncorrelated with their zinc-chelation, while their CaCO3 precipitation inhibition was clearly correlated with their measured calcium-chelation (P < 0.05).

Suggested Citation

  • Yang ZHANG & Xin-Huai ZHAO, 2013. "Properties of casein hydrolysate as affected by plastein reaction in ethanol-water medium," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 31(6), pages 559-567.
    • Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:6:id:480-2012-cjfs
    DOI: 10.17221/480/2012-CJFS
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    References listed on IDEAS

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    1. Jiaoyan Ren & Haiyan Wang & Mouming Zhao & Chun Cui & Xiao Hu, 2010. "Enzymatic hydrolysis of grass carp myofibrillar protein and antioxidant properties of hydrolysates," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 28(6), pages 475-484.
    2. Jerzy STANGIERSKI & Ryszard REZLER & Hanna Maria BARANOWSKA & Stefan POLISZKO, 2012. "Effect of enzymatic modification on chicken surimi," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 30(5), pages 404-411.
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