Antioxidant activity of whey protein hydrolysates in milk beverage system

作者：Mann Bimlesh^*; Kumari Anuradha; Kumar Rajesh; Sharma Rajan; Prajapati Kishore; Mahboob Shaik; Athira S

来源：Journal of Food Science and Technology-Mysore, 2015, 52(6): 3235-3241.

DOI：10.1007/s13197-014-1361-3

• Whey protein hydrolysates
• Antioxidant activity
• Flavourzyme
• Alcalase
• Corolase

The aim of the present study was to evaluate the antioxidant activity of flavoured milk enriched with antioxidative whey protein hydrolysates (WPHs) by radical scavenging method. Whey protein concentrate (WPC) was hydrolyzed by using three commercial proteases; flavouzyme, alcalase and corolase PP and these WPHs were analyzed for degree of hydrolysis and antioxidant activity. The antioxidant activities of these WPHs were evaluated using ABTS method. Trolox equivalent antioxidant activity of all the hydrolysates i.e. flavourzyme (0.81+/-0.04), alcalase (1.16+/-0.05) and corolase (1.42+/-0.12) was higher than the WPC (0.19+/- 0.01). Among these, whey protein hydrolysates prepared using corolase showed maximum antioxidant activity. Total 15 beta-lactoglobulin, 1 alpha-lactoalbumin, and 6 beta-casein derived peptide fragments were identified in the WPHs by LC-MS/MS. Due to their size and characteristic amino acid composition, all the identified peptides may contribute for the antioxidant activity. The strawberry and chocolate flavoured milk was supplemented with WPC and WPHs and 2 % addition has shown increase in antioxidant activity upto 42 %. The result suggests that WPH could be used as natural biofunctional ingredients in enhancing antioxidant properties of food products.

• 出版日期2015-6