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首页> 外文期刊>International Journal of Dairy Technology >Physicochemical and antioxidant properties of bovine caseinate hydrolysates obtained through microbial protease treatment.
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Physicochemical and antioxidant properties of bovine caseinate hydrolysates obtained through microbial protease treatment.

机译：通过微生物蛋白酶处理获得的牛酪蛋白水解物的理化和抗氧化性能。

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摘要

It is currently possible to obtain bioactive nutritional components through enzyme hydrolysis under well-controlled and moderate conditions of pH and temperature. In this work, we aimed for the production and characterisation of bovine sodium caseinate (NaCAS) hydrolysates by means of an extracellular protease from Bacillus sp. P45. Antioxidant properties were evaluated through 2,2-diphenyl-1-picrylhydrazyl and thiobarbituric acid reactive substances assays. A glucono- delta-lactone acid-induced aggregation and gelation processes of the hydrolysates and their corresponding mixtures with NaCAS were also analysed. Hereby, we demonstrate that the presence of hydrolysates affects the kinetics of NaCAS aggregation processes but does not significantly alters the final state of the acid aggregates obtained. copyright 2012 Society of Dairy Technology.
机译：目前有可能通过在适当控制的pH和温度条件下，通过酶水解获得生物活性营养成分。在这项工作中，我们旨在通过芽孢杆菌的细胞外蛋白酶生产和鉴定牛酪蛋白酸钠（NaCAS）水解产物。 P45。通过2，2-二苯基-1-吡啶并肼基和硫代巴比妥酸反应性物质测定来评估抗氧化性能。还分析了葡萄糖酸-δ-内酯酸诱导的水解产物及其与NaCAS的混合物的聚集和胶凝过程。因此，我们证明了水解产物的存在会影响NaCAS聚集过程的动力学，但不会显着改变所得酸聚集体的最终状态。版权所有2012奶业技术学会。

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