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

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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.

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Acta Universitatis Cibiniensis. Series E: Food Technology

The Journal of „Lucian Blaga“ University of Sibiu

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