Whey Protein Concentrate as a Novel Source of Bifunctional Peptides with Angiotensin-I Converting Enzyme Inhibitory and Antioxidant Properties: RSM Study
Fatima Abdelhameed Hussein,
Shyan Yea Chay,
Mohammad Zarei,
Shehu Muhammad Auwal,
Azizah Abdul Hamid,
Wan Zunairah Wan Ibadullah,
Nazamid Saari
Affiliations
Fatima Abdelhameed Hussein
Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, Serdang, Selangor 43400, Malaysia
Shyan Yea Chay
Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, Serdang, Selangor 43400, Malaysia
Mohammad Zarei
Department of Food Science and Technology, Faculty of Applied Sciences, Universiti Teknologi MARA, Shah Alam, Selangor 40450, Malaysia
Shehu Muhammad Auwal
Department of Biochemistry, Faculty of Basic Medical Sciences, Bayero University, Kano 700231, Nigeria
Azizah Abdul Hamid
Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, Serdang, Selangor 43400, Malaysia
Wan Zunairah Wan Ibadullah
Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, Serdang, Selangor 43400, Malaysia
Nazamid Saari
Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, Serdang, Selangor 43400, Malaysia
Whey protein concentrate (WPC) is a unique source of protein with numerous nutritional and functional values due to the high content of branched-chain amino acid. This study was designed to establish the optimum conditions for Alcalase-hydrolysis of WPC to produce protein hydrolysates with dual biofunctionalities of angiotensin-I converting enzyme (ACE) inhibitory and antioxidant activities via response surface methodology (RSM). The results showed that the optimum conditions were achieved at temperature = 58.2 °C, E/S ratio = 2.5%, pH = 7.5 and hydrolysis time = 361.8 min in order to obtain the maximum DH (89.2%), ACE-inhibition (98.4%), DPPH• radical scavenging activity (50.1%) and ferrous ion chelation (73.1%). The well-fitted experimental data to predicted data further validates the regression model adequacy. Current study demonstrates the potential of WPC to generate bifunctional hydrolysates with ACE inhibition and antioxidant activity. This finding fosters the use of WPC hydrolysate as a novel, natural ingredient for the development of functional food products.
