Comparative Antioxidant Properties of Buffalo and Bovine Casein Hydrolysates
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- Buffalo Casein, Bovine Casein, Amino Acids, Hydrolysate, Antioxidant Activity
- Shazly, Ahmed Behdal; He, Zhiyong; El-Aziz, Mahmoud Abd; Zeng, Maomao; Qin, Fang; Zhang, Shuang; Chen, Jie
- This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License. CC BY-NC-SA 4.0 Creative Commons License: https://creativecommons.org/licenses/by-nc-sa/4.0/
- The aim of this work was to investigate the enzymatic hydrolysis of whole casein from buffalo milk with proteolytic enzymes, alcalase, and typsin, and to assess the antioxidant activity of hydrolysates. Antioxidant of casein hydolysate was separated and purified using ultrafiltration followed gel filtration and antioxidant peptides were determined. Degree of hydrolysis of alcalase hydrolysis was higher than trypsin hydrolysis for both of buffalo and bovine casein(92.26 and 86.43%) respectively after 2h hydrolysis. By Sephadex G-15 gel chromatograms, Fraction 2 and 3from bovine casein hydrolysates by trypsin were confirmed the highest antioxidant activity (92.54 and 92.59%) respectively. Also Fraction 2 from alcalase hydrolysates was the highest in antioxidant activity. The most abundant amino acid was Isoleucine and prolinein buffalo casein. Based on the results of this experiment, buffalo and bovine casein hydrolysae by trypsin were shown to have antioxidant activity and provide beneficial antioxidant properties in functional foods and pharmaceuticals.
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