Abstract Bioactive peptides derived from camel milk proteins, particularly caseins and whey proteins, have been extensively studied, whereas proteose-peptones (PPT), although well characterized in bovine milk, remain largely unexplored. This study aimed to evaluate the peptides generated from the enzymatic hydrolysis of camel milk PPT. Protein fractions were hydrolyzed using pepsin, trypsin, and chymotrypsin, and subsequently subjected to functional characterization, including the degree of hydrolysis, antioxidant activity (DPPH and ABTS assays), antibacterial activity, and techno-functional properties. The results demonstrated that enzymatic hydrolysis significantly enhanced the antioxidant potential of PPT, with peptic hydrolysates showing the strongest activity, also effective against Escherichia coli ATCC 25922 and Staphylococcus aureus ATCC 25923. Furthermore, tryptic hydrolysates exhibited remarkable foaming and emulsifying properties. Overall, camel milk PPT appear to be a promising source of multifunctional bioactive peptides, with potential applications as natural ingredients in the food industry.
Ghezali et al. (Mon,) studied this question.