Optimization of the antioxiant peptides production from goat milk casein hydrolyzed by alcalase and papain using respons surface methodology

  • Guowei Shu School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an
  • Sha Mei School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an
  • Li Chen College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an
  • Binyun Cao College of Animal Science and Technology, Northwest A&F University, Yangling
  • Qian Zhang School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an
  • He Chen School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an
  • Xiuxiu Cui Department of Research and Development, Xi’an Baiyue Goat Milk Corp., Ltd., Xi’an
DOI: https://doi.org/10.35219/foodtechnology.2019.1.02
Keywords: goat milk casein, alcalase, papain, antioxidant activity, response surface methodology

Abstract

Antioxidant peptides are widely used in many fields due to their biological activities
such as anti-cancer, anti-induction and anti-aging. However, little information is
available concerning the peptides production by enzymatic hydrolysis of casein from
goat milk. In this study, response surface methodology (RSM) was applied to optimize
the conditions of the hydrolysis of goat milk casein by proteases (alcalase in
combination with papain) to increase the antioxidant activity of the peptides. The
results showed that the optimal hydrolysis conditions were as follows: temperature of
61°C, enzyme/substrate ratio (E/S) of 5.6%, and protease ratio (papain: alcalase) of
1.8:1. Under the optimal conditions, the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical
scavenging activity significantly increased (1.17 folds compared to un-optimized
conditions). Furthermore, Fe2+ chelating ability and superoxide radical scavenging
activity increased 1.02 folds and 1.14 folds, respectively. The antioxidant activity was
significantly improved after optimization and provided a basis for the study of the
antioxidant effects of hydrolysed goat milk casein.

Published
2019-07-03
How to Cite
Shu, Guowei, Sha Mei, Li Chen, Binyun Cao, Qian Zhang, He Chen, and Xiuxiu Cui. 2019. “Optimization of the Antioxiant Peptides Production from Goat Milk Casein Hydrolyzed by Alcalase and Papain Using Respons Surface Methodology”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 43 (1), 24-39. https://doi.org/https://doi.org/10.35219/foodtechnology.2019.1.02.
Issue
Vol 43 No 1 (2019)
Section
ORIGINAL ARTICLES

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