Effect of pH, temperature and NaCl on antioxidant peptides from Iraqi buffalo whey proteins hydrolysates

El-Ibresam, Orass Tariq Yasseen; AL-Rikabi, Ali Khudhair Jaber

doi:10.21608/asajs.2022.246480

Effect of pH, temperature and NaCl on antioxidant peptides from Iraqi buffalo whey proteins hydrolysates

نوع المستند : المقالة الأصلية

المؤلفون

Department of Food Science, College of Agriculture, University of Basrah, Basrah, Iraq

10.21608/asajs.2022.246480

المستخلص

The aim of this work was to isolate and characterize antioxidant peptides from Iraqi buffalo whey proteins cocentarate hydrolysates (BWCH) which were prepared 5g\10 ml by Alcalase enzyme at 240 min. and studied the effect of temperature, pH and NaCl on the antioxidant activity. Five different peptides from Alcalase hydrolysates (Alcalase1-Alcalase5) were isolated using gel filtration chromatography and showing different antioxidant activates.Two of them Alcalase1, Alcalase2 (3 mm) displayed the highest DPPH radical scavenging activity (84.31, 81.23%). The molecular mass of purified was determined using electrophoresis and amino analyzer estimated amino acids. Then tested activity of Fe⁺² chelating and reducing power. The two peptides showed stability of antioxidant activity at 60°C, pH 7 and 4% NaCl.

الكلمات الرئيسية

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