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
Not Available |
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Creator |
Bimlesh Mann, Anuradha Kumari , Rajesh Kumar, Rajan Sharma, Kishore Prajapati, Shaik Mahboob, S. Athira
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Subject |
Whey protein hydrolysates . Antioxidant activity . Flavourzyme . Alcalase . Corolase
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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 |
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Date |
2021-08-26T08:29:03Z
2021-08-26T08:29:03Z 2014-04-29 |
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Type |
Research Paper
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Identifier |
Not Available
Not Available http://krishi.icar.gov.in/jspui/handle/123456789/60734 |
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Language |
English
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Relation |
Not Available;
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Publisher |
Not Available
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