ENZYMATIC HYDROLYSIS OF CAMEL MILK PROTEINS AND ITS ANTIOXIDANT PROPERTIES
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Title |
ENZYMATIC HYDROLYSIS OF CAMEL MILK PROTEINS AND ITS ANTIOXIDANT PROPERTIES
Not Available |
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Creator |
DEVENDRA KUMAR
MANISH KUMAR CHATLI RAGHVENDAR SINGH NITIN MEHTA PAVAN KUMAR |
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Subject |
Antioxidant activity
Camel milk Enzymatic hydrolysis Protein hydrolysates |
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Description |
Not Available
Camel milk proteins were hydrolysed with alcalase, α-chymotrypsin and papain and hydrolysates were assessed for antioxidant activity. Non-fat camel milk (NFCM) powder was reconstituted (5% TS) in phosphate buffer and enzymes were added at a ratio of 1:100 (enzyme: substrate). Hydrolysis was carried out at 55ºC for Alcalase and Papain, and 37ºC for α-Chymotrypsin for 6 hours and samples were drawn at 2h interval. The hydrolysates were analysed for change in pH, degree of hydrolysis (DH) and antioxidant activities viz. 2, 2′ azino bis (3 ethylbenzthiazoline 6 sulphonic acid) (ABTS), 2,2′ diphenyl 1 picrylhydrazyl (DPPH) and ferric reducing antioxidant power assay (FRAP). With the progress of hydrolysis time, pH of the hydrolysates were decreased and higher rate was observed for alcalase. The DH increased significantly (p Not Available |
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Date |
2018-11-30T10:30:08Z
2018-11-30T10:30:08Z 2016-06 |
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Type |
Research Paper
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Identifier |
Not Available
Not Available http://krishi.icar.gov.in/jspui/handle/123456789/14578 |
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Language |
English
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Relation |
Not Available;
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Publisher |
Camel Publishing House
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