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Caseinophosphopeptides released after tryptic hydrolysis versus simulated gastrointestinal digestion of a casein-derived by-product

AuthorsCruz-Huerta, Elvia ; García-Nebot, María José ; Miralles, Beatriz ; Recio, Isidra ; Amigo, Lourdes
Simulated gastrointestinal digestion
Tandem mass spectrometry
Tryptic hydrolysis
Casein by-product
Issue Date2015
CitationFood Chemistry 168: 648-655 (2015)
AbstractThe production of caseinophosphopeptides from a casein-derived by-product generated during the manufacture of a functional ingredient based on antihypertensive peptides was attempted. The casein by-product was submitted to tryptic hydrolysis for 30, 60 and 120 min and further precipitated with calcium chloride and ethanol at pH 4.0, 6.0 and 8.0. Identification and semi quantification of the derived products by tandem mass spectrometry revealed some qualitative and quantitative changes in the released caseinophosphopeptides over time at the different precipitation pHs. The by-product was also subjected to simulated gastrointestinal digestion. Comparison of the resulting peptides showed large sequence homology in the phosphopeptides released by tryptic hydrolysis and simulated gastrointestinal digestion. Some regions, specifically αS1-CN 43-59, αS1-CN 60-74, β-CN 1-25 and β-CN 30-50 showed resistance to both tryptic hydrolysis and simulated digestion. The results of the present study suggest that this casein-derived by-product can be used as a source of CPPs. © 2014 Elsevier Ltd. All rights reserved.
Publisher version (URL)http://dx.doi.org/10.1016/j.foodchem.2014.07.090
Identifiersdoi: 10.1016/j.foodchem.2014.07.090
issn: 0308-8146
Appears in Collections:(CIAL) Artículos
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