TitleEffects of high hydrostatic pressure, ultraviolet light-C, and far-infrared treatments on the digestibility, antioxidant and antihypertensive activity of α-casein.
Publication TypeJournal Article
Year of Publication2017
AuthorsHu, G, Zheng, Y, Liu, Z, Xiao, Y, Deng, Y, Zhao, Y
JournalFood Chem
Volume221
Pagination1860-1866
Date Published2017 Apr 15
ISSN0308-8146
KeywordsAmino Acid Sequence, Angiotensin-Converting Enzyme Inhibitors, Antihypertensive Agents, Antioxidants, Caseins, Digestion, Hydrostatic Pressure, Infrared Rays, Peptides, Tandem Mass Spectrometry, Ultraviolet Rays
Abstract

Alpha-casein is the most important bioactive protein in processing technologies. This study investigated the digestibility, antioxidant and antihypertensive activities of α-casein when treated by high hydrostatic pressure (HPP), ultraviolet light-C (UV-C), and far-infrared radiation (FIR). The in vitro digestibility was modified after treatments, especially after 5min/200MPa HHP treatment. Ultra-performance liquid chromatography-tandem mass spectrometry analysis showed that one 5min/200MPa HHP treatment resulted in the highest yield of peptides. Based on the in vitro gastrointestinal digestion and antioxidant and antihypertensive activity assays, HHP increased the angiotensin converting enzyme inhibitory activity at different levels. The 15min UV-C treatment resulted in the highest antioxidant DPPH radical-scavenging activity, while the 15min UV-C and FIR treatments had higher angiotensin converting enzyme inhibitory and antioxidant activities than those of 5min treatments. This study revealed that HHP, UV-C and FIR treatments increased the antioxidant and antihypertensive activities of α-casein.

DOI10.1016/j.foodchem.2016.10.088
Alternate JournalFood Chem
PubMed ID27979173