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Antioxidant activity of whey protein hydrolysates in milk beverage system

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Title Antioxidant activity of whey protein hydrolysates in milk beverage system
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Creator Bimlesh Mann, Anuradha Kumari , Rajesh Kumar, Rajan Sharma, Kishore Prajapati, Shaik Mahboob, S. Athira
 
Subject Whey protein hydrolysates . Antioxidant activity . Flavourzyme . Alcalase . Corolase
 
Description Not Available
The aim of the present study was to evaluate
the antioxidant activity of flavoured milk enriched with
antioxidative whey protein hydrolysates (WPHs) by radical scavenging method. Whey protein concentrate
(WPC) was hydrolyzed by using three commercial proteases; flavouzyme, alcalase and corolase PP and these
WPHs were analyzed for degree of hydrolysis and
antioxidant activity. The antioxidant activities of these
WPHs were evaluated using ABTS method. Trolox
equivalent antioxidant activity of all the hydrolysates
i.e. flavourzyme (0.81±0.04), alcalase (1.16±0.05) and
corolase (1.42±0.12) was higher than the WPC (0.19±
0.01). Among these, whey protein hydrolysates prepared
using corolase showed maximum antioxidant activity.
Total 15 β-lactoglobulin, 1 α-lactoalbumin, and 6 βcasein derived peptide fragments were identified in the
WPHs by LC-MS/MS. Due to their size and characteristic amino acid composition, all the identified peptides
may contribute for the antioxidant activity. The strawberry and chocolate flavoured milk was supplemented
with WPC and WPHs and 2 % addition has shown
increase in antioxidant activity upto 42 %. The result
suggests that WPH could be used as natural biofunctional
ingredients in enhancing antioxidant properties of food
products.
Not Available
 
Date 2021-08-26T08:29:03Z
2021-08-26T08:29:03Z
2014-04-29
 
Type Research Paper
 
Identifier Not Available
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http://krishi.icar.gov.in/jspui/handle/123456789/60734
 
Language English
 
Relation Not Available;
 
Publisher Not Available