Application of the Plackett-Burman design to determine the main factors affecting the anti-oxidative activity of goat's milk casein hydrolyzed by Alcalase and papain [pdf]

Abstract

Free radicals are produced in all metabolic processes, under the influence of the environment. Healthy human cells, organs and tissues maintain the balance of free radical production and clearance through their own antioxidant defense system with antioxidant enzymes under normal physiological conditions.

Application of the Plackett-Burman design to determine the main factors affecting the anti-oxidative activity of goat's milk casein hydrolyzed by Alcalase and papain

“…During the reaction, the hydrolysis pH was maintained at the prescribed value by adding 0.1 M sodium hydroxide continuously at regular time intervals and a 4 ml sample was obtained. Then, hydrolysis was terminated by heating the mixture in a 95°C water bath for 15 minutes to ensure that the enzyme was Shu, G., Mei, S., Zhang, Q., Xin, N., Chen, H. (2018). Application of the Plackett-Burman design to determine the main factors affecting the anti-oxidative activity of goat's milk casein hydrolyzed by Alcalase and papain.…”

“…Each factor was fixed at two levels based on the results of the single-factor experiments; the higher level was 1.25 times the lower level. Shu, G., Mei, S., Zhang, Q., Xin, N., Chen, H. (2018). Application of the Plackett-Burman design to determine the main factors affecting the anti-oxidative activity of goat's milk casein hydrolyzed by Alcalase and papain.…”

“…The maximum value of casein hydrolyzed by single enzyme Alclases was found at pH 8.9 (Shu et al, Shu, G., Mei, S., Zhang, Q., Xin, N., Chen, H. (2018). Application of the Plackett-Burman design to determine the main factors affecting the anti-oxidative activity of goat's milk casein hydrolyzed by Alcalase and papain.…”

“…Because at this time the substrate of protease was a peptide, the hydrolytic peptide also caused a slow increase in hydrolysis, but this increase was very small (Fereidoon et al, 2007). The antioxidant activity began to Shu, G., Mei, S., Zhang, Q., Xin, N., Chen, H. (2018). Application of the Plackett-Burman design to determine the main factors affecting the anti-oxidative activity of goat's milk casein hydrolyzed by Alcalase and papain.…”

“…It may be that, as the duration of enzymatic hydrolysis increased and DH gradually increased, antioxidant peptides were hydrolyzed excessively, which increased the content of short peptides and amino acids in the solution and had an inhibitory effect, which led to a decreasing rate of DPPH radical scavenging. Shu, G., Mei, S., Zhang, Q., Xin, N., Chen, H. (2018). Application of the Plackett-Burman design to determine the main factors affecting the anti-oxidative activity of goat's milk casein hydrolyzed by Alcalase and papain.…”