Di Pierro, G,O'Keeffe, MB,Poyarkov, A,Lomolino, G,FitzGerald, RJ

2014

August

Food Chemistry

Antioxidant activity of bovine casein hydrolysates produced by Ficus carica L.-derived proteinase

Published

()

Ficus carica L Sodium caseinate beta-Casein Degree of hydrolysis Bioactive peptides Antioxidant activity ORAC(FL) assay Mass spectrometry IN-VITRO PEPTIDES MILK DIGESTS IDENTIFICATION FICIN

156

305

311

Ficus carica L latex proteinase preparation was investigated for its ability to produce antioxidant hydrolysates/peptides from bovine casein (CN). The Oxygen Radical Absorbance Capacity (ORAC) values for NaCN and beta-CN hydrolysates ranged from 0.06 to 0.18, and from 0.51 to 1.19 umol Trolox equivalents/ mg freeze-dried sample, respectively. Gel permeation HPLC showed that the beta-CN hydrolysate with a degree of hydrolysis of 21% had 65% of peptide material with a molecular mass <500 Da. The RP-UPLC profiles also indicated that beta-cN was substantially hydrolysed during the early stages of hydrolysis. Analysis of the 4 h beta-CN hydrolysate by LC-ESI-MS/MS allowed identification of 8 peptide sequences with potential antioxidant properties. 2014 Elsevier Ltd. All rights reserved.

10.1016/j.foodchem.2014.01.080