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Antioxidant activity of camel milk casein before and after in vitro simulated enzymatic digestion

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Title Antioxidant activity of camel milk casein before and after in vitro simulated enzymatic digestion
 
Creator Jrad, Zeineb
 
Contributor Girardet, Jean-Michel
Adt, Isabelle
Oulahal, Nadia
Degraeve, Pascal
Khorchani, Touhami
El Hatmi, Halima
 
Subject camel casein
protein enzymatic digestion
radical scavenging activity
antioxidant
 
Description The effect of a successive in vitro hydrolysis by pepsin and pancreatin on the free radical
scavenging activity of camel milk casein was investigated in order to assess the effect of gastro-intestinal
digestion. Hydrolysis of camel casein was controlled by reversed-phase high performance liquid
chromatography. Anti-oxidant activity was measured by the 2,2’-azino-bis-(3-ethylbensothiazoline-6-
sulfonic acid) (ABTS) method. The Trolox equivalent antioxidant capacity (TEAC) values of camel
casein and its hydrolysate were 1.6±0.12 μmol TE/mg protein and 0.25 μmol TE/μmol eq. NH2,
respectively. After digestion, the scavenging activity of the casein peptides was more efficient than
those reported in the literature regarding digestive hydrolysates of camel milk, colostrum and whey
proteins
 
Date 2014-09-12
2017-01-09T21:55:48Z
2017-01-09T21:55:48Z
 
Type Journal Article
 
Identifier https://mel.cgiar.org/reporting/download/hash/zLfiUMzS
Zeineb Jrad, Jean-Michel Girardet, Isabelle Adt, Nadia Oulahal, Pascal Degraeve, Touhami Khorchani, Halima El Hatmi. (12/9/2014). Antioxidant activity of camel milk casein before and after in vitro simulated enzymatic digestion. Mljekarstvo, 64(4), pp. 287-294.
https://hdl.handle.net/20.500.11766/5410
Limited access
 
Language en
 
Rights CC-BY-NC-4.0
 
Format PDF
 
Publisher Croatian Dairy Union
 
Source Mljekarstvo;64,(2014) Pagination 287,294