Article information

Views: 2139

Title of article Research and Development of a Peptide Complex Technology

Milent'eva I., Kemerovo Institute of Food Science and Technology, The Russian Federation, Kemerovo,

Year 2014 Issue 2 DOI 641:613.2
Annotation Results of biotechnological research on controlled hydrolysis of casein and production of peptide complexes are summarized in the present article. Selection of processing parameters and optimization of the conditions of enzymatic hydrolysis of milk proteins allowed for the development of a resource-efficient technology for the production of peptide complexes. Enzymatic hydrolysis of peptide bonds R1-CONH-R2 + H2O - R1COOH + NH2R2 was considered using the example of casein and a range of proteolytic enzymes (trypsin and chymotrypsin) belonging to the hydrolase class. Enzyme solution (0.1% m/v) was added to each protein solution so that the final enzyme-substrate ratio was 1:25, 1:50, or 1:100. The enzyme-substrate ratio of 1:50 was shown to be optimal, and the recommended temperature and pH values were 50±1°C and 7.50±0.01, respectively. The degree of hydrolysis is one of the parameters characterizing the overall changes in the amino acid composition of proteins. Therefore, a time period of 12.00±0.05 h was chosen as the optimal duration of the hydrolysis process. Further research was focused on the analysis of peptide profiles using MALDI-TOF MS based on identification of peptide sequences. The studies have shown that casein hydrolysates are rich in biologically active peptide complexes. The detection of such complexes in hydrolysates of casein was the main result of the study. For example, the peptide ОІ-casokinin (amino acid sequence Ala-Val-Pro-Tyr-Pro-Gln-Arg) is an inhibitor of angiotensin-converting enzyme.
Keywords Casein, enzyme preparations, peptides, prevention, hypertensive disease, chronic cardiac insufficiency
Artice information Received November 30, -0001
Accepted November 30, -0001
Available online November 30, -0001
Imprint article Milent'eva I. Research and Development of a Peptide Complex Technology / Milent'eva I. // Food and Raw Materials. - 2014. - no. 2. - P. 40-46
Download the full article
  1. Trifonov, S.V., Resursnoe obespechenie profilaktiki i lecheniya arterial'noi gipertonii v Rossiiskoi Federatsii (Resourcing the prevention and treatment of arterial hypertension in the Russian Federation), Ekonomika zdravookhraneniya (Healthcare Economics), 2001. no. 11-12.
  2. Nilov, D.Yu. and Nekrasova, T.E., Sovremennoe sostoyanie i tendentsii razvitiya rynka funktsional'nykh produktov pitaniya i pishchevykh dobavok (Current state and development trends of the market of functional foods and dietary supplements), Pishchevye ingrediyenty: Syr'e i dobavki (Food Ingredients: Raw Materials and Additives), 2005. P. 28.
  3. Tutel'yan, V.A., Shabrov, A.V., and Tkachenko, E.I., Ot kontseptsii gosudarstvennoy politiki v oblasti zdorovogo pitaniya naseleniya Rossii k natsional'noy programme zdorovogo pitaniya (From the concept of public policy concerning healthy nutrition of the population of Russia to a national program of healthy nutrition), Klinicheskoye pitaniye (Clinical Nutrition), 2004. no. 2. P. 2.
  4. Rogov, I.A., Antipova, L.V., Dunchenko, N.I., and Zherebtsov, N.A. Khimiya pishchi: Belki: Struktura, funktsii, rol' v pitanii. V 2-h kn. Kn. 1 (Food chemistry: Proteins: Structure, Function, and Nutritional Role. In 2 volumes. vol. 1) (Kolos, Moscow, 2000).
  5. Anisimov, S.V., Produkty pitaniya kak istochnik biologicheski aktivnykh belkov i peptidov (Food as a source of biologically active proteins and peptides), Kosmetika i meditsina (Cosmetics and Medicine), 2007. no. 3. P. 5.
  6. Tutel'yan, V.A., Khavinson, V.H., and Malinin, V.V., Fiziologicheskaya rol' korotkikh peptidov v pitanii (Physiological role of short peptides in nutrition), Byull. Eksp. Biol. Med (Bull. Exp. Biol. Med.), 2003. vol. 135. no. 1. P. 1.
  7. Kurbanov, M.G., Razumnikova, I.S., and Prosekov, A.Yu., Belkovye gidrolizaty s biologicheski aktivnymi peptidami (Protein hydrolysates containing bioactive peptides), Molochnaya promyshlennost' (Dairy Industry), 2010. no. 9. P. 70.
  8. Kurbanov, M.G., Babich, O.O., and Prosekov, A.Yu., Napravlennyi gidroliz belkov moloka (Controlled hydrolysis of milk proteins), Molochnaya promyshlennost' (Dairy Industry), 2010. no. 10. P. 73.
  9. Bouhallab, S. and Bougle, D., Biopeptides of milk: Caseinophosphopeptides and mineral bioavailability, Reprod. Nutr. Dev., 2004. vol. 44. P. 493.
  10. Borisova, G.V., Bessonova, O.V., and Prosekov, A.Yu., Osobennosti tselenapravlennogo udaleniya gistidina iz kazeina (Special aspects of targeted histidine removal from casein), Khranenie i pererabotka sel'khozsyr'ya (Storage and processing of agricultural raw materials), 2011. no. 11. P. 28.
  11. Dziuba, M., Dziuba, B., and Iwaniak, A., Milk proteins as precursors of bioactive peptides, Acta Sci. Pol., Technol. Aliment., 2009. vol. 8 (1). P. 71.
  12. Korhonen, H. and Pihlanto, A., Bioactive peptides: Production and functionality, Int. Dairy J., 2006. vol. 16. P. 945.

Copyright © 2014, KemIFST. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (, allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and statesitslicense. This article is published with open access at