Optimisation of the angiotensin converting enzyme inhibition by whey protein hydrolysates using response surface methodology

C. van der Ven, H. Gruppen, D.B.A. Bont, A.G.J. Voragen

Research output: Contribution to journalArticleAcademicpeer-review

141 Citations (Scopus)

Abstract

Protein hydrolysates inhibiting the angiotensin converting enzyme (ACE) in vitro, are potentially interesting constituents for blood pressure decreasing products. To minimise the amount of hydrolysate needed, the ACE inhibitory activity should be maximised. The total peptide composition of a hydrolysate determines its ACE inhibitory ability and depends on the specificity of the proteolytic enzyme and the process conditions used for the production of the hydrolysate. In the present research, the effect of process conditions on the ACE inhibitory activity of whey protein concentrate hydrolysed with a pancreatic enzyme mixture was investigated systematically using response surface methodology. It was shown that ACE inhibitory activity of the whey hydrolysates could be controlled by regulation of five process conditions. Hydrolysis conditions for optimal ACE inhibition were defined using a response surface model.
Original languageEnglish
Pages (from-to)813-820
JournalInternational Dairy Journal
Volume12
DOIs
Publication statusPublished - 2002

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