Enzymatic hydrolysis of camel milk casein and its antioxidant properties
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Title |
Enzymatic hydrolysis of camel milk casein and its antioxidant properties
Antioxidant properties of casein hydrolysates |
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Creator |
Kumar, D., Chatli, M. K., Singh, R., Mehta, N. and Kumar P
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Subject |
Camel Milk
Enzymatic hydrolysis Casein hydrolysates Degree of hydrolysis Antioxidant activity |
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Description |
Not Available
The aim of this work was to investigate the enzymatic hydrolysis of whole casein from camel milk with proteolytic enzymes, viz. alcalase, α-chymotrypsin and papain, and to assess the antioxidant activity of hydrolysates. Casein powder was reconstituted (5% TS) and the selected enzymes were added at 1:100 (enzyme/substrate). Hydrolysis was carried out for 6 h at 55 °C for alcalase and papain and 37 °C for α-chymotrypsin, and samples were drawn at 2-h interval. The hydrolysates were analysed for pH, degree of hydrolysis (DH) and antioxidant activities, viz. 2, 2′- azinobis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS), 2, 2′-diphenyl-1- picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assay. The decrease in pH of the hydrolysates was observed with the progress of hydrolysis time, and as compared to alcalase, the rate of pH decrease was higher for α-chymotrypsin and papain. The DH increased significantly (P Not Available |
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Date |
2018-11-28T10:59:31Z
2018-11-28T10:59:31Z 2016-01-05 |
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Type |
Research Paper
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Identifier |
Not Available
Not Available http://krishi.icar.gov.in/jspui/handle/123456789/13917 |
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Language |
English
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Relation |
Not Available;
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Publisher |
Springer
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