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Current Research in Dairy Sciences
  Year: 2011 | Volume: 3 | Issue: 1 | Page No.: 25-35
DOI: 10.3923/crds.2011.25.35
The Effect of Enzymes and Hydrolysis Conditions on Degree of Hydrolysis and DPPH Radical Scavenging Activity of Whey Protein Hydrolysates
Samuel Mburu Kamau and Rong-Rong Lu

Abstract:
The Degree of Hydrolysis (DH) and the scavenging activity of DPPH radical of Whey Protein Hydrolysates (WPH) were investigated. The untreated commercial whey protein concentrate was hydrolyzed with trypsin, promatex, flavorzyme, protease N and crude commercial enzymes, 2709 alkaline protease and ASI.398 neutral protease for 4 h at enzymes’ optimal conditions of pH and temperature. All the enzymes yielded WPH that possessed antioxidant activity. Flavorzyme and ASI.398 neutral protease derived hydrolysates having the highest Diphenyl-picrylhydrazyl (DPPH) scavenging activity while 2709 alkaline protease yielded the highest DH. Trypsin-derived WPH was readily soluble in the DPPH assay solution compared to other WPH and was therefore used to investigate the effect of other hydrolysis conditions. Temperature, pH, substrate concentration and enzyme to substrate (E/S) ratio, were shown to influence DH and DPPH scavenging activity of the trysin-derived WPH. There was no correlation of DH and DPPH scavenging activity.
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How to cite this article:

Samuel Mburu Kamau and Rong-Rong Lu, 2011. The Effect of Enzymes and Hydrolysis Conditions on Degree of Hydrolysis and DPPH Radical Scavenging Activity of Whey Protein Hydrolysates. Current Research in Dairy Sciences, 3: 25-35.

DOI: 10.3923/crds.2011.25.35

URL: https://scialert.net/abstract/?doi=crds.2011.25.35

 
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