Modified alpha-Lactalbumin with hypotensive and vasoprotectice effects for the application in dairy products
Enzymatic hydrolysis may generate peptides from milk proteins with the potential to lower blood pressure in patients with mild hypertension. Especially the whey proteins, which are available in a large amount as side product in cheese making represent an interesting substrate for the creation of new functional dairy products. Aim of the project is to confirm the efficiency of peptides from α-Lactalbumin to lower blood pressure after incorporation of the protein hydrolysate into appropriate products. After isolation of α-Lactalbumin from whey the proteolytic hydrolysis is optimized by means of enzymes and microorganisms. The hypotensive and vasoprotectice hydrolysates are tested for their use in functional dairy products such as whey drinks or special cheeses. On the basis of the obtained results the transfer to the pilot scale is planned in cooperation with the industrial partners.
In cooperation with:
- Chair of Food Chemistry (TU Dresden)
- Department of Physiology (TU Dresden)
- MILEI GmbH
- Allgäuland Käsereien GmbH
Supported by:
- BMBF
Project researchers and contact:
- Jacob, Mende
© Tobias Ritz
Senior Professor Dipl.-Ing. Dr. nat. techn. habil. Harald Rohm
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