Bioactive Peptides from Liquid Milk Protein Concentrate by Sequential Tryptic and Microbial Hydrolysis

Recently, bioactive peptides as a health-promoting agent have come to the forefront of health research; however, industrial production is limited, possibly due lack required technological knowledge. The objective investigation was prepare with hypoallergenic properties from liquid milk protein concentrate (LMPC), through sequential enzymatic and microbial hydrolysis. LMPC produced ultra-heat-treated (UHT) skimmed cow’s using nanofiltration membrane. effect concentration trypsin (0.008–0.032 g·L?1) on hydrolysis studied. Subsequently, tryptic-hydrolyzed (LMPC-T) lactic acid bacteria performed, glucose in Aquaphotomic analysis performed spectral range 1300–1600 nm (near-infrared spectra). Changes antioxidant capacity, anti-angiotensin-converting enzyme activity, antibacterial activity against Bacillus cereus, Staphylococcus aureus Listeria monocytogenes were noted after tryptic LMPC. Allergenicity reduced, 0.016 g·L?1 lacteal bacteria. According aquaphotomic result, there dissociation hydrogen bonds compounds during initial period fermentation and, subsequently, formation bonds. bond more noticeable when glucose. This may support belief that results present will be useful scale up process food biopharmaceutical industries.