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Study of Bovine Whey Hydrolyzate to Enhance it’s Antioxidant Property.

Raviraj, Akalya and Prakash, V. and Purnima Kaul, Tiku (2010) Study of Bovine Whey Hydrolyzate to Enhance it’s Antioxidant Property. Australian Journal of Basic and Applied Sciences, 4 (8). pp. 3383-3388.

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Abstract

Major aim of this work is to explore and enhance the nutraceutical properties of Bovine whey using enzymes to hydrolyze the whey proteins. There are established studies on the whey hydrolyzates obtained using digestive enzymes stating their nutraceutical benefits and thus the process of obtaining hydrolyzates and studying their benefits using plant and microbial enzymes, remained as a vast area to be explored. Hence the Fungal protease and Papain are utilized in the current study which involves preparation of hydrolyzates by two methods ie, by hydrolyzing the whey individual enzymes and by sequential addition (Double enzyme hydrolysis) of both at certain processing conditions and studying the hydrolyzates for antioxidant activity. Antioxidant activity of the double enzyme hydrolyzate was having the lowest IC50 of 8.8 mg/ml.

Item Type: Article
Uncontrolled Keywords: Bovine Whey, hydrolysis, antioxidant activity
Subjects: 600 Technology
600 Technology > 08 Food technology > 27 Dairy products
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 28 Dec 2011 11:49
Last Modified: 01 Jun 2012 11:34
URI: http://ir.cftri.com/id/eprint/10477

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