13. Lacroix IM, Meng G, Cheung IW, Li-Chan EC (2016) Do whey protein-derived peptides
have dual dipeptidyl-peptidase IV and angiotensin I-converting enzyme inhibitory activities?
J Funct Foods 21:87–96
14. Arif MI (2018) Engineering amidases for peptide C-terminal modification, Ph.D. thesis,
Groningen, University of Groningen
15. Nongonierma AB (2016) O’keeffe MB, Fitzgerald RJ (2016) Milk protein hydrolysates and
bioactive peptides. In: McSweeney PLH, O’Mahony JA (eds) Advanced dairy chemistry.
Springer, New York, pp 417–482
16. Zambrowicz A, Timmer M, Polanowski A, Lubec G, Trziszka T (2013) Manufacturing of
peptides exhibiting biological activity. Amino Acids 44:315–320
17. Agyei D, Ongkudon CM, Wei CY, Chan AS, Danquah MK (2016) Bioprocess challenges to
the isolation and purification of bioactive peptides. Food Bioprod Process 98:244–256
18. Toldrá F, Reig M, Arcstoy M-C, Mora L (2018) Generation of bioactive peptides during
food processing. Food Chem 267(30):395–404
19. Capriotti AL, Cavaliere C, Piovesana S, Samperi R, Laganà A (2016) Recent trends in the
analysis of bioactive peptides in milk and dairy products. Anal Bioanal Chem 408(11):2677–
2685
20. Lafarga T, Hayes M (2017) Bioactive protein hydrolysates in the functional food ingredient
industry: overcoming current challenges. Food Rev Int 33(3):217–246
21. Tavares TG, Amorim M, Gomes D, Pintado ME, Pereira CD, Malcata FX (2012)
Manufacture of bioactive peptide-rich concentrates from whey: characterization of pilot
process. J Food Eng 110(4):547–552
22. Bamdad F, Bark S, Kwon CH, Suh JW, Sunwoo H (2017) Anti-inflammatory and
antioxidant properties of peptides released from b-lactoglobulin by high hydrostatic
pressure-assisted enzymatic hydrolysis. Molecules 22(6):949
23. Uluko H, Zhang S, Liu L, Tsakama M, Lu J, Lv J (2015) Effects of thermal, microwave, and
ultrasound pretreatments on antioxidative capacity of enzymatic milk protein concentrate
hydrolysates. J Funct Foods 18:1138–1146
24. Li-Chan EC (2015) Bioactive peptides and protein hydrolysates: research trends and
challenges for application as nutraceuticals and functional food ingredients. Curr Opinion
Food Sci 1:28–37
25. Cheison SC, Kulozik U (2017) Impact of the environmental conditions and substrate
pre-treatment on whey protein hydrolysis: a review. Crit Rev Food Sci Nut 57(2):418–453
26. De Maria S, Ferrari G, Maresca P (2017) Effect of high hydrostatic pressure on the
enzymatic hydrolysis of bovine serum albumin. J Sci Food Agr 97(10):3151–3158
27. Mohan A, Udechukwu MC, Rajendran SR, Udenigwe CC (2015) Modification of peptide
functionality during enzymatic hydrolysis of whey proteins. RSC Adv 5(118):97400–97407
28. Deng Y, Wierenga PA, Schols HA, Sforza S, Gruppen H (2017) Effect of Maillard induced
glycation on protein hydrolysis by lysine/arginine and non-lysine/arginine specific proteases.
Food Hydrocolloid 69:210–219
29. Rawlings ND, Barret AJ, Bateman A (2012) MEROPS: The database of proteolytic
enzymes, their substrates and inhibitors. Nucleic Acids Res 40(D1):D343–D350
30. Brew K, Dinakarpadian D, Nagase H (2000) Tissue inhibitors of metalloproteinases:
evolution, structure and function. Biochim Biophys Acta (BBA)—Protein Struct M 1477:267–
283
31. Korhonen H, Pihlanto A (2006) Bioactive peptides: production and functionality. Int Dairy J
16(9):945–960
32. Cheison SC, Leeb E, Toro-Sierra J, Kulozik U (2011) Influence of hydrolysis temperature
and pH on the selective hydrolysis of whey proteins by trypsin and potential recovery of
native alpha-lactalbumin. Int Dairy J 21(3):166–171
33. Cheison SC, Bor EK, Faraj AK, Kulozik U (2012) Selective hydrolysis of a-lactalbumin by
acid protease A offers potential for b-lactoglobulin purification in whey proteins. LWT-Food
Sci Tech 49(1):117–122
500
A. F. A. Salvado et al.
have dual dipeptidyl-peptidase IV and angiotensin I-converting enzyme inhibitory activities?
J Funct Foods 21:87–96
14. Arif MI (2018) Engineering amidases for peptide C-terminal modification, Ph.D. thesis,
Groningen, University of Groningen
15. Nongonierma AB (2016) O’keeffe MB, Fitzgerald RJ (2016) Milk protein hydrolysates and
bioactive peptides. In: McSweeney PLH, O’Mahony JA (eds) Advanced dairy chemistry.
Springer, New York, pp 417–482
16. Zambrowicz A, Timmer M, Polanowski A, Lubec G, Trziszka T (2013) Manufacturing of
peptides exhibiting biological activity. Amino Acids 44:315–320
17. Agyei D, Ongkudon CM, Wei CY, Chan AS, Danquah MK (2016) Bioprocess challenges to
the isolation and purification of bioactive peptides. Food Bioprod Process 98:244–256
18. Toldrá F, Reig M, Arcstoy M-C, Mora L (2018) Generation of bioactive peptides during
food processing. Food Chem 267(30):395–404
19. Capriotti AL, Cavaliere C, Piovesana S, Samperi R, Laganà A (2016) Recent trends in the
analysis of bioactive peptides in milk and dairy products. Anal Bioanal Chem 408(11):2677–
2685
20. Lafarga T, Hayes M (2017) Bioactive protein hydrolysates in the functional food ingredient
industry: overcoming current challenges. Food Rev Int 33(3):217–246
21. Tavares TG, Amorim M, Gomes D, Pintado ME, Pereira CD, Malcata FX (2012)
Manufacture of bioactive peptide-rich concentrates from whey: characterization of pilot
process. J Food Eng 110(4):547–552
22. Bamdad F, Bark S, Kwon CH, Suh JW, Sunwoo H (2017) Anti-inflammatory and
antioxidant properties of peptides released from b-lactoglobulin by high hydrostatic
pressure-assisted enzymatic hydrolysis. Molecules 22(6):949
23. Uluko H, Zhang S, Liu L, Tsakama M, Lu J, Lv J (2015) Effects of thermal, microwave, and
ultrasound pretreatments on antioxidative capacity of enzymatic milk protein concentrate
hydrolysates. J Funct Foods 18:1138–1146
24. Li-Chan EC (2015) Bioactive peptides and protein hydrolysates: research trends and
challenges for application as nutraceuticals and functional food ingredients. Curr Opinion
Food Sci 1:28–37
25. Cheison SC, Kulozik U (2017) Impact of the environmental conditions and substrate
pre-treatment on whey protein hydrolysis: a review. Crit Rev Food Sci Nut 57(2):418–453
26. De Maria S, Ferrari G, Maresca P (2017) Effect of high hydrostatic pressure on the
enzymatic hydrolysis of bovine serum albumin. J Sci Food Agr 97(10):3151–3158
27. Mohan A, Udechukwu MC, Rajendran SR, Udenigwe CC (2015) Modification of peptide
functionality during enzymatic hydrolysis of whey proteins. RSC Adv 5(118):97400–97407
28. Deng Y, Wierenga PA, Schols HA, Sforza S, Gruppen H (2017) Effect of Maillard induced
glycation on protein hydrolysis by lysine/arginine and non-lysine/arginine specific proteases.
Food Hydrocolloid 69:210–219
29. Rawlings ND, Barret AJ, Bateman A (2012) MEROPS: The database of proteolytic
enzymes, their substrates and inhibitors. Nucleic Acids Res 40(D1):D343–D350
30. Brew K, Dinakarpadian D, Nagase H (2000) Tissue inhibitors of metalloproteinases:
evolution, structure and function. Biochim Biophys Acta (BBA)—Protein Struct M 1477:267–
283
31. Korhonen H, Pihlanto A (2006) Bioactive peptides: production and functionality. Int Dairy J
16(9):945–960
32. Cheison SC, Leeb E, Toro-Sierra J, Kulozik U (2011) Influence of hydrolysis temperature
and pH on the selective hydrolysis of whey proteins by trypsin and potential recovery of
native alpha-lactalbumin. Int Dairy J 21(3):166–171
33. Cheison SC, Bor EK, Faraj AK, Kulozik U (2012) Selective hydrolysis of a-lactalbumin by
acid protease A offers potential for b-lactoglobulin purification in whey proteins. LWT-Food
Sci Tech 49(1):117–122
500
A. F. A. Salvado et al.