Release of antioxidant peptides from buffalo and bovine caseins: Influence of proteases on antioxidant capacities

2019 
Abstract Antioxidant casein hydrolysates were produced from buffalo casein (CB) and bovine casein (CN) using alcalase, trypsin, pepsin, or papain. The highest degree of hydrolysis (molecular weights 3+ reducing power for alcalase-CBH and trypsin-CNH were 81.16% and 84.55%, 66.84% and 70.30%, 2.45 and 2.23 mM BHA, and 140.73 and 136.59 μM Fe 2+ /mg protein, respectively. With the exception of papain hydrolysates, all hydrolysates (1 mg protein) exhibited protection against plasmid DNA nicking. Thus, alcalase-CBH and trypsin-CNH could offer beneficial antioxidant properties in functional foods and pharmaceuticals.
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