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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
 
Creator Kumar, D., Chatli, M. K., Singh, R., Mehta, N. and Kumar P
 
Subject Camel Milk
Enzymatic hydrolysis
Casein hydrolysates
Degree of hydrolysis
Antioxidant activity
 
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
 
Date 2018-11-28T10:59:31Z
2018-11-28T10:59:31Z
2016-01-05
 
Type Research Paper
 
Identifier Not Available
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/13917
 
Language English
 
Relation Not Available;
 
Publisher Springer