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Hydrolytic degree and antioxidant activity of purified casein characterised by different haplotypes (α s1 ‐, β‐ and k‐casein) after enzymatic hydrolysis with pepsin and enzymatic extract from Pleurotus eryngii
Author(s) -
Perna Annamaria,
Simonetti Amalia,
Acquaviva Vita,
Rossano Rocco,
Grassi Giulia,
Gambacorta Emilio
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14448
Subject(s) - pleurotus eryngii , casein , antioxidant , chemistry , enzyme , pepsin , biochemistry , enzymatic hydrolysis , hydrolysate , hydrolysis , food science , mushroom
Summary The aim of this study was to estimate the hydrolytic degree and antioxidant activity of purified casein characterised by different haplotypes (α s1 ‐, β‐ and k‐casein) after in vitro digestion with two different enzymatic systems: pepsin from porcine gastric mucosa (EP) and a crude enzymatic extract from the edible mushroom Pleurotus eryngii . The used enzymes showed a different mode of casein catalysis with a consequent production of peptides of different antioxidant activity. The CN haplotype significantly influenced peptides production; in fact, the amino acid substitutions caused by genetic polymorphisms at the α s1 ‐, β‐ and k‐CN loci influenced the sites of enzymatic cleavage and therefore the produced peptides. The above is evidenced by the different antioxidant activity found in the hydrolysates depending on the used enzymatic system, the CN haplotype, and the CN haplotype × enzymatic treatment interaction. The findings of this study are a perspective for the production of specific foods that exert a biological effect in addition to the nutritional one.