Inhibitory activity of the angiotens in-converting enzyme from Chihuahua cheese-whey

Abstract

The cheese industry in Mexico makes requeson cheese as an inexpensive way to concentrate whey protein. However, other alternative uses have been explored, such as ultrafiltration and diafiltration to produce liquid protein concentrates that are used in the preparation of beverages with or without lactose and with the angiotensin-converting enzyme (ACE) inhibitory activity. Prior to the use of whey, it is necessary to recognize its technological profile because the quality of the by-products that are produced depends on it. The objective was to evaluate protein content, proteolysis and the ACEinhibitory activity of the sweet whey obtained from the production of Chihuahua cheese, elaborated in four regions of Chihuahua state (Chihuahua, Delicias, Camargo and Cuauhtémoc). There were no significant differences in whey pH between regions. Cuauhtémoc and Camargo presented the highest protein concentration, 0.0469 and 0.0225 mM in the fractions <1 and <3 g/L, respectively. Camargo presented the highest degree of proteolysis (18.71 mM Gly), while there were no statistical differences in proteolysis between Chihuahua and Cuauhtémoc. The whey showed different levels of ACE inhibition, the highest IC50 (0.058 mg/mL) was recorded in the Delicias region.