34. Cheison SC, Lai MY, Leeb E, Kulozik U (2011) Hydrolysis of b-lactoglobulin by trypsin
under acidic pH and analysis of the hydrolysates with MALDI-TOF-MS/MS. Food Chem
125(4):1241–1248
35. Ghosh BC, Prasad LN, Saha NP (2017) Enzymatic hydrolysis of whey and its analysis.
J Food Sci Technol 54(6):1476–1483
36. Hayes M, Ross RP, Fitzgerald GF, Stanton C (2007) Putting microbes to work: dairy
fermentation, cell factories and bioactive peptides. Part 1: Overview. Biotechnol J 2(4):
426–434
37. Virtanen T, Pihlanto A, Akkanen S, Korhonen H, Stanton C (2007) Development of
antioxidant activity in milk whey during fermentation with lactic acid bacteria. J Appl
Microbiol 102(1):106–115
38. Dussault D, Vu KD, Lacroix M (2016) Enhancement of nisin production by Lactococcus
lactis subsp. lactis. Probiotics Antimicrob Proteins 8(3):170–175
39. Cimino CV, Colombo ML, Liggieri C, Bruno M, Vairo-Cavalli S (2015) Partial molecular
characterization of Arctium minus aspartylendopeptidase and preparation of bioactive
peptides by whey protein hydrolysis. J Med Food 18(8):856–864
40. Sampaio P, Calado C, Sousa L, Bressler D, Pais MS, Fonseca L (2010) Optimization of the
culture medium composition using response surface methodology for new recombinant
cyprosin B production in bioreactor for cheese production. Eur Food Res Technol
231(2):339–346
41. Tavares T, Contreras MDM, Amorim M, Martín-Álvarez PJ, Pintado M, Recio I, Xavier
Malcata F (2011) Optimisation, by response surface methodology, of degree of hydrolysis
and antioxidant and ACE-inhibitory activities of whey protein hydrolysates obtained with
cardoon extract. Int Dairy J 21(12):926–933
42. Lafarga T, Aluko RE, Rai DK, O’Connor P, Hayes M (2016) Identification of bioactive
peptides from a papain hydrolysate of bovine serum albumin and assessment of an
antihypertensive effect in spontaneously hypertensive rats. Food Res Int 81:91–99
43. Pavan R, Sapna Jain S, Kumar A (2012) Properties and therapeutic application of bromelain:
a review. Biotechnol Res Int. https://doi.org/10.1155/2012/976203
44. Kapel R, Chabeau A, Lesage J, Riviere G, Ravallec-Ple R, Lecouturier D, Wartelle M,
Guillochon D, Dhulster P (2006) Production, in continuous enzymatic membrane reactor, of
an anti-hypertensive hydrolysate from an industrial alfalfa white protein concentrate
exhibiting ACE inhibitory and opioid activities. Food Chem 98(1):120–126
45. Cui J, Kong X, Hua Y, Zhou H, Liu K (2011) Continuous hydrolysis of modified wheat
gluten in an enzymatic membrane reactor. J Sci Food Agric 91:2799–2805
46. Rios GM, Belleville MP, Paolucci D, Sanchez J (2004) Progress in enzymatic membrane
reactors—a review. J Membr Sci 242:189–196
47. Fernández A, Kelly P (2016) PH-stat vs. free-fall pH techniques in the enzymatic hydrolysis
of whey proteins. Food Chem 199:409–415
48. Carvalho NCD, Pessato TB, Fernandes LGR, de Lima ZR, Netto FM (2017) Physicochemical characteristics and antigenicity of whey protein hydrolysates obtained with and without
pH control. Int Dairy J 71:24–34
49. Le Maux S, Nongonierma AB, Barre C, FitzGerald RJ (2016) Enzymatic generation of whey
protein hydrolysates under pH-controlled and non pH-controlled conditions: impact on
physicochemical and bioactive properties. Food Chem 199:246–251
50. Vale G, Santos HM, Carreira RJ, Fonseca L, Miró M, Cerdà V, Reboiro-Jato M, Capelo JL
(2011) An assessment of the ultrasonic probe-based enhancement of protein cleavage with
immobilized trypsin. Proteomics 11(19):3866–3876
51. Ittrat P, Chacho T, Pholprayoon J, Suttiwarayanon N, Charoenpanich J (2014) Application
of agriculture waste as a support for lipase immobilization. Biocatal Agric Biotechnol
3(3):77–82
Enzymatic Production of Bioactive Peptides from Whey Proteins …
501
under acidic pH and analysis of the hydrolysates with MALDI-TOF-MS/MS. Food Chem
125(4):1241–1248
35. Ghosh BC, Prasad LN, Saha NP (2017) Enzymatic hydrolysis of whey and its analysis.
J Food Sci Technol 54(6):1476–1483
36. Hayes M, Ross RP, Fitzgerald GF, Stanton C (2007) Putting microbes to work: dairy
fermentation, cell factories and bioactive peptides. Part 1: Overview. Biotechnol J 2(4):
426–434
37. Virtanen T, Pihlanto A, Akkanen S, Korhonen H, Stanton C (2007) Development of
antioxidant activity in milk whey during fermentation with lactic acid bacteria. J Appl
Microbiol 102(1):106–115
38. Dussault D, Vu KD, Lacroix M (2016) Enhancement of nisin production by Lactococcus
lactis subsp. lactis. Probiotics Antimicrob Proteins 8(3):170–175
39. Cimino CV, Colombo ML, Liggieri C, Bruno M, Vairo-Cavalli S (2015) Partial molecular
characterization of Arctium minus aspartylendopeptidase and preparation of bioactive
peptides by whey protein hydrolysis. J Med Food 18(8):856–864
40. Sampaio P, Calado C, Sousa L, Bressler D, Pais MS, Fonseca L (2010) Optimization of the
culture medium composition using response surface methodology for new recombinant
cyprosin B production in bioreactor for cheese production. Eur Food Res Technol
231(2):339–346
41. Tavares T, Contreras MDM, Amorim M, Martín-Álvarez PJ, Pintado M, Recio I, Xavier
Malcata F (2011) Optimisation, by response surface methodology, of degree of hydrolysis
and antioxidant and ACE-inhibitory activities of whey protein hydrolysates obtained with
cardoon extract. Int Dairy J 21(12):926–933
42. Lafarga T, Aluko RE, Rai DK, O’Connor P, Hayes M (2016) Identification of bioactive
peptides from a papain hydrolysate of bovine serum albumin and assessment of an
antihypertensive effect in spontaneously hypertensive rats. Food Res Int 81:91–99
43. Pavan R, Sapna Jain S, Kumar A (2012) Properties and therapeutic application of bromelain:
a review. Biotechnol Res Int. https://doi.org/10.1155/2012/976203
44. Kapel R, Chabeau A, Lesage J, Riviere G, Ravallec-Ple R, Lecouturier D, Wartelle M,
Guillochon D, Dhulster P (2006) Production, in continuous enzymatic membrane reactor, of
an anti-hypertensive hydrolysate from an industrial alfalfa white protein concentrate
exhibiting ACE inhibitory and opioid activities. Food Chem 98(1):120–126
45. Cui J, Kong X, Hua Y, Zhou H, Liu K (2011) Continuous hydrolysis of modified wheat
gluten in an enzymatic membrane reactor. J Sci Food Agric 91:2799–2805
46. Rios GM, Belleville MP, Paolucci D, Sanchez J (2004) Progress in enzymatic membrane
reactors—a review. J Membr Sci 242:189–196
47. Fernández A, Kelly P (2016) PH-stat vs. free-fall pH techniques in the enzymatic hydrolysis
of whey proteins. Food Chem 199:409–415
48. Carvalho NCD, Pessato TB, Fernandes LGR, de Lima ZR, Netto FM (2017) Physicochemical characteristics and antigenicity of whey protein hydrolysates obtained with and without
pH control. Int Dairy J 71:24–34
49. Le Maux S, Nongonierma AB, Barre C, FitzGerald RJ (2016) Enzymatic generation of whey
protein hydrolysates under pH-controlled and non pH-controlled conditions: impact on
physicochemical and bioactive properties. Food Chem 199:246–251
50. Vale G, Santos HM, Carreira RJ, Fonseca L, Miró M, Cerdà V, Reboiro-Jato M, Capelo JL
(2011) An assessment of the ultrasonic probe-based enhancement of protein cleavage with
immobilized trypsin. Proteomics 11(19):3866–3876
51. Ittrat P, Chacho T, Pholprayoon J, Suttiwarayanon N, Charoenpanich J (2014) Application
of agriculture waste as a support for lipase immobilization. Biocatal Agric Biotechnol
3(3):77–82
Enzymatic Production of Bioactive Peptides from Whey Proteins …
501