EFFECT OF SINGLE AND SEQUENTIAL TREATMENT OF ALCALASE AND FLAVOURZYME ON ANTIOXIDANT ACTIVITY OF BUFFALO CASEIN HYDROLYSATES

Abstract

Buffalo casein hydrolysates obtained by enzymatic hydrolysis of the whole buffalo casein using two different microbial proteases (Flavourzyme 1000 L, and Alcalase 2.4 L) alone and in sequential combination. The DH% and radical scavenging activity of buffalo casein hydrolysates were found maximum for sequential treatment of alcalase and flavourzyme. Radical scavenging activity (25mM TEAC) for  flavourzyme treated buffalo sodium caseinate alone attained in 6 hr of hydrolysis with enzyme concentration (1.7nkat/mg protein ) and similar antioxidant activity was achieved in 2h on subjecting alcalase treated buffalo sodium caseinate to flavourzyme with same enzyme concentration.