Antihypertensive Property of Yak Milk Caseinates Hydrolyzed with Different Proteases

Abstract

Yak milk is a type of milk that people are less familiar with due to its remote geographical location. Among the bioactive peptides derived from milk proteins, those with blood pressure-lowering effects are receiving special attention due to the prevalence and importance of hypertension in the world population. In the present work antihypertensive activity of yak caseinate studied after treatment with different enzymes and the effect of incubation period on this activity has been further studied. Degree of hydrolysis goes on increasing with incubation period. Maximum hydrolysis obtained with enzyme pepsin followed by chymotrypsin and trypsin. Tryptic hydrolysates showed highest antihypertensive activity followed by peptic and chymotryptic hydrolysates. Activity increases with the increase in time of incubation in case of all the enzyme hydrolysates. Thus, it could be concluded that bioactive peptides from the milk of yak possesses good antihypertensive activity which has useful implications in food science & nutrition.