Enzymatic bioactive peptides from sonicated whey proteins of camel milk: Impacts of nanopeptides on structural properties, antioxidant activity and inhibitory activity of alpha‐amylase and <scp>ACE</scp>
Sana Gammoh, Muhammad H. Alu’datt, Mohammad N. Alhamad, Mohammad Alrosan, Belal Al‐Husein, Doa’a Al-u’datt, Sharifa Alkandari, Taha Rababah, Zaid Ammari, Borhan Albiss, Haya Alzoubi, Stan Kubow
Abstract
This study was carried out to investigate the biological properties of bioactive peptides derived from digestive enzymatic hydrolysis for nanoscaled protein particles from camel whey proteins. The hydrolysates were tested for aromatic content, antioxidant activity, α‐amylase inhibitory and angiotensin‐converting enzyme (ACE) activities. The sonicated camel whey protein particles showed sizes less than 100 nm and were distributed in a 75% volume with a relatively stable −23.1 mV zeta potential value. Sonication enhanced the total aromatic ring content in the hydrolysates generated by combined trypsin and chymotrypsin treatment. A decrease in antioxidant activity was shown following trypsin and chymotrypsin hydrolysis that was inhibited by whey protein sonication. Pepsin hydrolysis improved aromatic content, ACE and α‐amylase inhibitory activities, and antioxidant activity. An increase in antioxidant activity of the pepsin‐derived hydrolysates was seen with sonicated whey proteins. Overall, the findings demonstrate the utility of the application of enzymatic hydrolysis and/or ultrasonication of camel whey proteins to enhance their antioxidant, anti‐hypertensive and anti‐diabetic properties.