Have a personal or library account? Click to login
Enzymolysis Technology Optimization for Production of Antioxidant Peptides from Goat Milk Casein Cover

Enzymolysis Technology Optimization for Production of Antioxidant Peptides from Goat Milk Casein

By: Guowei Shu,  Zhuo Wang,  Li Chen,  Qian Zhang and  Ni Xin  
Open Access
|Aug 2017

References

  1. 1. Annadurai G, Balan S. M., Murugesan T. (1999) Box-Behnken design in the development of optimized complex medium for phenol degradation using Pseudomonas putida (NICM 2174). Bioprocess. Biosystems. Eng. 21(5):415-421. DOI: 10.1007/PL0000908210.1007/PL00009082
  2. 2. Brewer M. S. (2011) Natural Antioxidants: Sources, Compounds, Mechanisms of Action, and Potential Applications. Compr. Rev. Food Sci. & Food Safety. 10(4):221-247. DOI: 10.1111/j.1541-4337.2011.00156.x10.1111/j.1541-4337.2011.00156.x
  3. 3. Chang W. S., Lin C. C., Chuang S. C., et al. (2012) Superoxide anion scavenging effect of coumarins. Am. J. Chin. Med. 24(01):11-17. DOI: 10.1142/S0192415X96000037 Dawidowicz A. L., Wianowska D., Olszowy M. (2012) On practical problems in estimation of antioxidant activity of compounds by DPPH, method (Problems in estimation of antioxidant activity). Food Chem. 131(3):1037-1043. DOI: 10.1016/j.foodchem.2011.09.06710.1016/j.foodchem.2011.09.067
  4. 4. Decker, E. A., & Welch, B. (1990). Role of ferritin as a lipid oxidation catalyst in muscle food. J. Agric. Food Chem. 38(3), 674-677. DOI: 10.1021/jf00093a01910.1021/jf00093a019
  5. 5. Gülçin, I., Elmastaş, M., & Aboul-Enein, H. Y. (2010). Determination of antioxidant and radical scavenging activity of basil (ocimum basilicum l. family lamiaceae) assayed by different methodologies. Phytother Res. 21(4), 354-361. DOI: 10.1002/ptr.206910.1002/ptr.2069
  6. 6. Haenlein, G. F. W. (2004). Goat milk in human nutrition. Small Ruminant Res. 51(2), 155-163. DOI: 10.1016/j.smallrumres.2003.08.01010.1016/j.smallrumres.2003.08.010
  7. 7. Halliwell, B. (2012). Free radicals and antioxidants: updating a personal view. Nutr. Rev. 70(5), 257. DOI: 10.1111/j.1753-4887.2012.00476.x10.1111/j.1753-4887.2012.00476.x
  8. 8. Halliwell, B. (2013). The antioxidant paradox: less paradoxical now?. Brit. J. Clin. Pharmaco. 75(3), 637. DOI: 10.1111/j.1365-2125.2012.04272.x10.1111/j.1365-2125.2012.04272.x
  9. 9. He, Y., Li, Y., Mukherjee, S et al. (2011). Probing single-molecule enzyme active-site conformational state intermittent coherence. J. Am. Chem. Soc. 133(36), 14389. DOI: 10.1021/ja204644y10.1021/ja204644y
  10. 10. Isogawa, D., Fukuda, T., Kuroda, K et al. (2009). Demonstration of catalytic proton acceptor of chitosanase from paenibacillus fukuinensis by comprehensive analysis of mutant library. Appl. Microbiol. Biotechnol. 85(1), 95-104. DOI: 10.1007/s00253-009-2041-510.1007/s00253-009-2041-5
  11. 11. Jomova, K., & Valko, M. (2011). Importance of iron chelation in free radical-induced oxidative stress and human disease. Curr. Pharm. Design. 17(31), 3460-3473. DOI: 10.2174/13816121179807246310.2174/138161211798072463
  12. 12. Kim, G. N., Jang, H. D., & Kim, C. I. (2007). Antioxidant capacity of caseinophosphopeptides prepared from sodium caseinate using alcalase. Food Chem. 104(4), 1359-1365. DOI: 10.1016/j.foodchem.2007.01.06510.1016/j.foodchem.2007.01.065
  13. 13. Kumar, D., Chatli, M. K., Singh, R et al. (2016). Enzymatic hydrolysis of camel milk casein and its antioxidant properties. Dairy Sci. & Technol. 96(3), 391-404. DOI: 10.1007/s13594-015-0275-910.1007/s13594-015-0275-9
  14. 14. Lobo, V., Patil, A., Phatak, A., & Chandra, N. (2010). Free radicals, antioxidants and functional foods: impact on human health. Pharm. Rev. 4(8), 118. DOI: 10.4103/0973-7847.7090210.4103/0973-7847.70902
  15. 15. Mao, X. Y., Cheng, X., Wang, X et al. (2011). Free-radical-scavenging and anti-inflammatory effect of yak milk casein before and after enzymatic hydrolysis. Food Chem. 126(2), 484-490. DOI: 10.1016/j.foodchem.2010.11.02510.1016/j.foodchem.2010.11.025
  16. 16. Marklund, S., & Marklund, G. (1974). Involvement of the superoxide anion radical in the autoxidation of pyrogallol and a convenient assay for superoxide dismutase. Eur. J. Biochem. 47(3), 469-474. DOI: (not found)10.1111/j.1432-1033.1974.tb03714.x
  17. 17. Ndhlala, A. R., Moyo, M., & Van, S. J. (2010). Natural antioxidants: fascinating or mythical biomolecules? Mol. 15(10), 6905-6930. DOI: 10.3390/molecules1510690510.3390/molecules15106905
  18. 18. Peng, X., Kong, B., Xia, X., & Qian, L. (2010). Reducing and radical-scavenging activities of whey protein hydrolysates prepared with alcalase. Int. Dairy J. 20(5), 360-365. DOI: 10.1016/j.idairyj.2009.11.01910.1016/j.idairyj.2009.11.019
  19. 19. Shu, G., Zhang, B., Zhang, Q et al. (2016). Effect of temperature, pH, enzyme to substrate ratio, substrate concentration and time on the antioxidative activity of hydrolysates from goat milk casein by alcalase. Acta Universitatis Cibiniensis Series E: FOOD TECHNOLOGY. 20(2), 30-38. DOI: 10.1515/aucft-2016-001310.1515/aucft-2016-0013
  20. 20. Shu, G., Zhang, Q., Chen, H et al. (2015). Effect of five proteases including alcalase, flavourzyme, papain, proteinase k and trypsin on antioxidative activities of casein hydrolysate from goat milk. Acta Universitatis Cibiniensis Series E: FOOD TECHNOLOGY. 19(2), 65-74. DOI: 10.1515/aucft-2015-001510.1515/aucft-2015-0015
  21. 21. Wu, H. C., Chen, H. M., & Shiau, C. Y. (2003). Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (scomber austriasicus). Food Res. Int. 36(9–10), 949-957. DOI: 10.1016/S0963-9969(03)00104-210.1016/S0963-9969(03)00104-2
  22. 22. Yin H., Xu L., Porter N A. (2011) Free radical lipid peroxidation: mechanisms and analysis. Chem. Rev. 111(10):5944-5972. DOI: 10.1021/cr200084z10.1021/cr200084z
  23. 23. Zhang, M., Mu, T. H., & Sun, M. J. (2014). Purification and identification of antioxidant peptides from sweet potato protein hydrolysates by alcalase. J. Funct. Foods. 7(1), 191-200. DOI: 10.1016/j.jff.2014.02.01210.1016/j.jff.2014.02.012
DOI: https://doi.org/10.1515/aucft-2017-0006 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
Language: English
Page range: 51 - 60
Published on: Aug 26, 2017
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year

© 2017 Guowei Shu, Zhuo Wang, Li Chen, Qian Zhang, Ni Xin, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.