Production and study on antioxidant activity of protein hydrolysate from whey protein
نویسندگان
1 MSc. Graduated Student, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
2 Associate Professor, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
3 Associate Professor, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
4 Associate Professor, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
doi
10.22101/JRIFST.2015.11.22.437چکیده
In this study, protein hydrolysate was prepared from whey protein concentrate with Alcalase 2.4 L. The effects of temperature (40, 45, 50 and 55 °C), time (30, 60, 90, 120, 150, 180 and 210 min) and enzyme/substrate ratio (30, 60 and 90 Anson unit), on antioxidant activity of the product were investigated in a completely randomized design. The antioxidant activity of protein hydrolysate was studied using reducing power and Fe2+ chelating activity. The highest Fe2+ chelating activity (87.2%) was observed in temperature 50 ºC, enzyme activity of 60 Au/kg and hydrolysis time of 90 min. The highest reducing power (0.435) of protein hydrolysate was observed in temperature of 40ºC, enzyme activity of 90 Au/kg and hydrolysis time of 210 min which showed 57.08% reducing power compared to 100 ppm ascorbic acid. The results indicate that the antioxidant peptides can be used as a natural antioxidant in food formulations, as well as a pharmaceutical composition.
