Comparative Antioxidant Properties of Buffalo and Bovine Casein Hydrolysates

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Year:
2017
Type of Publication:
Article
Keywords:
Buffalo Casein, Bovine Casein, Amino Acids, Hydrolysate, Antioxidant Activity
Authors:
Shazly, Ahmed Behdal; He, Zhiyong; El-Aziz, Mahmoud Abd; Zeng, Maomao; Qin, Fang; Zhang, Shuang; Chen, Jie
Journal:
IJRAS
Volume:
4
Number:
2
Pages:
137-141
Month:
March
ISSN:
2348-3997
Abstract:
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.
Full text: IJRAS_550_FINAL.pdf

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