Design of enzymatic hydrolysis processes to obtain new bioactive peptides from natural sources

Identifier:  TFG:6021

Handle: https://hdl.handle.net/20.500.11797/TFG6021

Authors:  López García, Mónica

Abstract:
Currently, it is important to find alternatives for the transformation of by-products into value-added products. Evaluation of enzymatic hydrolysis was carried out to develop a natural origin product that enhances salty taste. Enzymatic hydrolysis process was optimized by using different matrices and cathepsin D. Samples were characterized by UHPLC-QqQ and HLPC-SEC. Best results were obtained by using chicken liver – cathepsin D. Besides that, a casein hydrolysate was purified, fractionated by semipreparative HPLC and its ACEi activity and sequencing by UHPLC-QqQ were performed. Sequencing results of F3 and F5 can match one or more peptides obtained by a bioinformatics tool prediction