<abstract xmlns="http://www.w3.org/1999/xhtml"><p>The effect of hydrolysis temperature (45, 50, 55, 60 and 65°C), pH (7.0, 7.5, 8.0, 8.5 and 9.0), enzyme to substrate (E/S) ratio (1.0, 1.5, 2.0, 2.5 and 3.0%), substrate concentration (2, 3, 4, 5 and 6%) and hydrolysis time (30-240min) on antioxidant peptides hydrolysated from goat’s milk casein by Alcalase was investigated using single factor experiment. In order to obtain high DPPH radical-scavenging activity, metal-chelating activity and superoxide radical scavenging activity, the optimal conditions were hydrolysis time of 150 min, temperature of 50°C, pH 8.0, E/S ratio of 2.0% and substrate concentration of 4.0%. The hydrolysis time, hydrolysis temperature, pH, E/S ratio and substrate concentration had a significant influence on degree of hydrolysis, metal-chelating activity, DPPH and superoxide radical scavenging activity on casein hydrolysate of goat milk by Alcalase, the results were beneficial for further provide theoretical basis for production of antioxidant peptides.</p></abstract>

The effect of hydrolysis temperature (45, 50, 55, 60 and 65°C), pH (7.0, 7.5, 8.0, 8.5 and 9.0), enzyme to substrate (E/S) ratio (1.0, 1.5, 2.0, 2.5 and 3.0%), substrate concentration (2, 3, 4, 5 and 6%) and hydrolysis time (30-240min) on antioxidant peptides hydrolysated from goat’s milk casein by Alcalase was investigated using single factor experiment. In order to obtain high DPPH radical-scavenging activity, metal-chelating activity and superoxide radical scavenging activity, the optimal conditions were hydrolysis time of 150 min, temperature of 50°C, pH 8.0, E/S ratio of 2.0% and substrate concentration of 4.0%. The hydrolysis time, hydrolysis temperature, pH, E/S ratio and substrate concentration had a significant influence on degree of hydrolysis, metal-chelating activity, DPPH and superoxide radical scavenging activity on casein hydrolysate of goat milk by Alcalase, the results were beneficial for further provide theoretical basis for production of antioxidant peptides.

Effect of Temperature, pH, Enzyme to Substrate Ratio, Substrate Concentration and Time on the Antioxidative Activity of Hydrolysates from Goat Milk Casein by Alcalase

School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021,

Acta Universitatis Cibiniensis. Series E: Food Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

The effect of hydrolysis temperature (45, 50, 55, 60 and 65°C), pH (7.0, 7.5, 8.0, 8.5 and 9.0), enzyme to substrate (E/S) ratio (1.0, 1.5, 2.0, 2.5 and 3.0%),...

Effect of Temperature, pH, Enzyme to Substrate Ratio, Substrate Concentration and Time on the Antioxidative Activity of Hydrolysates from Goat Milk Casein by Alcalase

Data publikacji: 28 gru 2016

Zakres stron: 29 - 38

DOI: https://doi.org/10.1515/aucft-2016-0013

Słowa kluczowe
Alcalase, goat milk casein, enzymatic hydrolysis, antioxidative peptides

© 2016 Lucian Blaga University

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Effect of Temperature, pH, Enzyme to Substrate Ratio, Substrate Concentration and Time on the Antioxidative Activity of Hydrolysates from Goat Milk Casein by Alcalase

Data publikacji: 28 gru 2016

Zakres stron: 29 - 38

DOI: https://doi.org/10.1515/aucft-2016-0013

Słowa kluczoweAlcalase, goat milk casein, enzymatic hydrolysis, antioxidative peptides

© 2016 Lucian Blaga University

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Słowa kluczowe
Alcalase, goat milk casein, enzymatic hydrolysis, antioxidative peptides