چاپ صفحه |  صفحه نخست سامانه |  چکیده مقاله |  نویسندگان |  دانلود مقاله | دانشگاه علوم پزشکی تبریز |
| In this research, the effect of enzymatic hydrolysis of casein on the degree of hydrolysis, functional characteristics (solubility, emulsifying and foaming properties) and antioxidant activity (DPPH free radical scavenging, ABTS radical scavenging, reducing power, hydroxyl radical scavenging, antioxidant activity in emulsion and chelating properties of iron and copper ions) was evaluated. The hydrolysis process was performed using pancreatin enzyme and enzyme to substrate ratio (3-5% w/w) for 180 min. The results showed that enzymatic hydrolysis of casein improved the solubility and induced the change in the emulsion and foaming activity (especially in acidic pH). In general, hydrolyzed casein showed the best characteristics in 2.5% enzyme to substrate ratio. Hydrolysis of casein with 2.5% pancreatin resulted changes in DPPH radical scavenging (from 11.13 to 42.17%), ABTS (from 22.01 to 84.31%), Trolox equivalent antioxidant capacity (0.51% to 2.28 mM), reducing power (0.41 to 0.62), hydroxyl radical scavenging (13.31 to 73.01%) and Thiobarbituric acid reactive substances or TBARS (0.41 to 0.25 mg/liter emulsion), respectively. Also, iron chelating activity (19.7 to 68.9%) and copper chelating activity (2.49 to 17.38%) changed before and after hydrolysis, respectively. The results showed that enzymatic hydrolysis of casein by pancreatin is an effective method for producing a product with antioxidant properties and proper operation that can be used in the formulation of different food emulsions. |
| نویسنده | نفر چندم مقاله |
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| حامد همیشه کار | سوم |
| نام فایل | تاریخ درج فایل | اندازه فایل | دانلود |
|---|---|---|---|
| 2018-Sarabandi-Moddares.pdf | 1398/02/19 | 519050 | دانلود |
