Antioxidant capacity of caseinophosphopeptides prepared from sodium caseinate using Alcalase

Kim, Gyo-Nam; Jang, Hae‐Dong; Kim, Chong-Ik

doi:10.1016/j.foodchem.2007.01.065

Cited by 63 publications

(49 citation statements)

References 33 publications

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“…Hogan, Zhang, Li, Wang, and Zhou (2009) also reported that hydrolysates/peptides from milk protein isolate possessed oxygen radical absorbance capacity (ORAC) and DPPHÅ-scavenging activities. Kim et al (2007) reported that the antioxidant activity of CPP might be attributed to the scavenging activity on hydroxyl radical itself, as well as the chelating activity of transition metals. It has been suggested that CPP could be used as an antioxidant agent to prevent oxidation of muscle foods (Sakanaka, Tachibana, Ishihara, & Juneja, 2005).…”

Section: Discussionmentioning

confidence: 99%

“…Casein phosphopeptides (CPPs), derived from casein, possess a potential cytoprotective effect against H 2 O 2 -induced oxidative stress by preserving cell biology and enzyme-mediated antioxidant systems (Laparra, Alegria, Barbera, & Farre, 2008). They have been shown to bind pro-oxidant metals, such as iron and to inhibit lipid oxidation as metal chelators (Kim, Jang, & Kim, 2007). Therefore, they can be utilised as natural antioxidants in oil-in-water emulsions to decrease oxidative rancidity in foods (Diaz & Decker, 2004;Diaz, Dunn, Mcclements, & Decker, 2003).…”

Section: Introductionmentioning

confidence: 99%

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Free-radical-scavenging and anti-inflammatory effect of yak milk casein before and after enzymatic hydrolysis

et al. 2011

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Free-radical-scavenging and anti-inflammatory effect of yak milk casein before and after enzymatic hydrolysis

et al. 2011

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“…The biological and physiological activities of milk proteins are partially attributed to several peptides encoded in the native protein molecules (Kim et al 2007). Among the biologically active peptide molecules, casein phosphopeptides (CPPs) have been proposed as potential dietary antioxidants on designing new functional products (Laparra et al 2008).…”

Section: Introductionmentioning

confidence: 99%

Changes in the color of white chocolate during storage: potential roles of lipid oxidation and non-enzymatic browning reactions

2011

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Three different samples of white chocolate were prepared: a sample with a synthetic antioxidant, another with casein peptides as natural antioxidant, and a third sample without any kind of antioxidant. Parameters associated with lipid oxidation and non-enzymatic browning were evaluated in the different samples of white chocolate during 10 months storage at 20 and 28°C. Acidity, thiobarbituric acid reactive substances and peroxide values increased with the incubation time. Samples stored at 20°C often showed lower values for these parameters than those stored at 28°C, although the differences were not always significant. The values for water activity increased from 0.4 to 0.53-0.57 during the period of 10 months. The color parameter a* was increased in samples stored at 28°C from month 5, and the parameter b* was lower in samples containing antioxidants from month 2. The addition of antioxidants did not significantly influence most the parameters studied, suggesting that the main parameters governing the alterations of white chocolate during its shelf-life was the storage temperature and increase in water activity.

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“…Antioxidant activity is one of the most important biological properties of protein hydrolysates. The peptides that were obtained by the enzymatic hydrolysis of casein had antioxidant activity [14,27]. Kitts [15] .…”

Section: Introductionmentioning

confidence: 99%

Preparation and radical scavenging activity of papain-catalyzed casein plasteins

Zhao

2010

Dairy Sci. Technol.

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-The aim of this study was to prepare papain-catalyzed casein plasteins and to demonstrate the influence of the plastein reaction on the radical scavenging activity. Casein was initially hydrolyzed with papain under selected conditions to give a degree of hydrolysis of 9.6%. The casein hydrolysates were then subjected to papain-catalyzed plastein reaction to prepare casein plasteins. The formation of plasteins in the prepared casein plasteins was confirmed by size exclusion chromatography. The optimal conditions for the plastein reaction, determined by response surface methodology using the decrease of free amino groups in the casein plasteins as the response variable, were as follows: papain addition level was fixed at 500 U·g −1 proteins, reaction temperature 30°C, concentration of casein hydrolysates 50% and reaction time 5.6 h. Six different casein plasteins were prepared and the radical scavenging activity on two radicals, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethyl-benzothiazoline-6-sulfonic acid) (ABTS), was evaluated by the Trolox equivalent antioxidant capacity (TEAC). Analysis showed that all casein plasteins had improved radical scavenging activities. Compared to casein hydrolysates, the scavenging activity of the casein plasteins on DPPH radical had a seven-or ninefold increase, as TEAC increased from 10.45 to 73.41 or 90.31 mmol·g −1 proteins, while a onefold increase was detected on ABTS + (TEAC increased from 8.33 μmol·g −1 to 15.09 or 16.45 μmol·g −1 proteins). The results of this study clearly showed that the papain-catalyzed plastein reaction could be applied to prepare casein antioxidant peptides with higher activity, and that the plastein reaction may have a new application in dairy science.casein / plastein reaction / papain / radical scavenging activity / antioxidant 摘要 -酪蛋白类蛋白物的木瓜蛋白酶法制备及其自由基清除活性○ 本研究利用木瓜蛋白酶催化制备酪蛋白类蛋白物，证明类蛋白反应影响酪蛋白类蛋白物的自由基清除活性○ 首先，在选定的条件下用木瓜蛋白酶水解酪蛋白，制备出水解度为 9.6% 的酪蛋白水解物; 然后，酪蛋白水解物进行类蛋白反应制备酪蛋白类蛋白物，并且用排阻色谱证实所制备的酪蛋白类蛋白物中有类蛋白形成○ 优化的类蛋白反应条件，通过以酪蛋白类蛋白物的游离氨基含量降低为指标、利用响应面法而确定，它们分别是: 木瓜蛋白酶添加量固定为每克蛋白质 500 U，反应温度为 30°C，酪蛋白水解物质量分数为 50%，反应时间为 5.6 h○ 制备 6 个反应程度不同的酪蛋白类蛋白物，并评价它们对 2 个自由基 1,1-二苯基-2-苦基肼 (DPPH)、2,2'-连氮-二 (3-乙基-苯并噻唑啉-6-磺酸)(ABTS) 的 Trolox 等价抗氧化能力 (TEAC)○ 分析结果显示，所有的酪蛋白类蛋白物的自由基清除活性得到改善○ 与酪 Résumé -Préparation de plastéines à partir de la catalyse de caséines par la papaïne et leur activité anti-radicalaire. L'objectif de cette étude était de préparer des plastéines à partir de la catalyse de caséines par la papaïne et de démontrer l'influence de la réaction de formation des plastéines sur l'activité anti-radicalaire. La caséine a été préalablement hydrolysée par la papaïne dans des conditions sélectionnées afin d'obtenir un degré d'hydrolyse de 9,6 %. Les hydrolysats de caséine ont ensuite été soumis à une réaction de catalyse par la papaïne pour préparer les plastéines. La formation des plastéines a été confirmée par chromatographie d'exclusion de taille. Les conditions optimales de la réaction, déterminées par la méthode de surface de réponse ...

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Antioxidant capacity of caseinophosphopeptides prepared from sodium caseinate using Alcalase

Cited by 63 publications

References 33 publications

Free-radical-scavenging and anti-inflammatory effect of yak milk casein before and after enzymatic hydrolysis

Free-radical-scavenging and anti-inflammatory effect of yak milk casein before and after enzymatic hydrolysis

Changes in the color of white chocolate during storage: potential roles of lipid oxidation and non-enzymatic browning reactions

Preparation and radical scavenging activity of papain-catalyzed casein plasteins

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