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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
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Creator DEVENDRA KUMAR
MANISH KUMAR CHATLI
RAGHVENDAR SINGH
NITIN MEHTA
PAVAN KUMAR
 
Subject Antioxidant activity
Camel milk
Enzymatic hydrolysis
Protein hydrolysates
 
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
 
Date 2018-11-30T10:30:08Z
2018-11-30T10:30:08Z
2016-06
 
Type Research Paper
 
Identifier Not Available
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/14578
 
Language English
 
Relation Not Available;
 
Publisher Camel Publishing House