Identification and characterization of antioxidant peptides obtained from the bioaccessible fraction of α-lactalbumin hydrolysate

BÁEZ, JESSICA; FERNÁNDEZ-FERNÁNDEZ, ADRIANA M.; TIRONI, VALERIA; BOLLATI-FOGOLÍN, MARIELA; AÑÓN, MARÍA C.; MEDRANO-FERNÁNDEZ, ALEJANDRA

JOURNAL OF FOOD SCIENCE

WILEY-BLACKWELL PUBLISHING, INC

Año: 2021 vol. 86 p. 4479 - 4490

0022-1147

Abstract: Whey is an abundantand sustainable source of bioactive peptides obtained from cheese making process. Whey proteins such as α-lactalbumin can be biologically active when the bioactive peptides encrypted in the amino acid sequence of the native protein are released by enzymatic hydrolysis. In the present work, the identification, sequence analysis, and antioxidant activity of bioaccessible peptides from α-lactalbumin alcalase-hydrolysate was assessed. Antioxidant activity (ABTS, ORAC, and HORAC) of α-lactalbumin showed a significant increase (p