Acta Scientiarum Polonorum Technologia Alimentaria

ISSN:1644-0730, e-ISSN:1898-9594

Acta Scientiarum Polonorum Logo
Submit manuscript
Journal metrics
Indexed in:
Creative Commons licence CC BY-NC (Attribution-NonCommercial)
original articleIssue 17 (3) 2018 pp. 257-266

Guowei Shu1, Sha Mei1, Qian Zhang1, Ni Xin2, He Chen1

1School of Food and Biological Engineering, Shaanxi University of Science and Technology Xi'an, China
2
Department of Research and Development, Xi'an Baiyue Goat Milk Corp., China

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

Abstract

Background. Antioxidant peptides can scavenge excessive free radicals produced by the metabolism, main- tain a free radical balance and prevent aging and disease. Therefore, finding natural resources with strong antioxidant activity has become a new focus for research.

Material and methods. Single-factor experiments were used to investigate the effects of various factors (hydrolysis temperature, pH, substrate concentration, enzyme to substrate ratio (E/S), ratio of compound protease (EAlcalase/Epapain) and time on the preparation of antioxidant peptides by compound protease (Alcalase and papain) hydrolysis of goat’s milk casein. Then, a Plackett-Burman design was used to determine the sig- nificant factors for the preparation of antioxidant peptides by hydrolysis of goat’s milk casein with compound protease.

Results. The results of the single-factor experiments indicated that the highest anti-oxidative activity of pep- tides would be obtained at a hydrolysis temperature of 55°C, a pH of 7.5, a substrate concentration of 3.0%, an E/S of 4.0%, a ratio of compound protease of 1/3 and a hydrolysis time of 180 min.

Conclusion. The main factors affecting the activity of anti-oxidative peptides hydrolyzed from goat’s milk casein with compound protease were determined by Plackett-Burman design and the results showed that temperature, E/S ratio and the ratio of compound protease had significant influences on the production of antioxidant peptides. This could provide a basis and reference for further optimization.

Keywords: antioxidant peptides, goat?s milk casein, Plackett-Burman design, compound protease
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue3/volume/7_3_2018.pdf

https://doi.org/10.17306/J.AFS.2018.0580

For citation:

MLA Shu, Guowei, et al. "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." Acta Sci.Pol. Technol. Aliment. 17.3 (2018): 257-266. https://doi.org/10.17306/J.AFS.2018.0580
APA 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. Acta Sci.Pol. Technol. Aliment. 17 (3), 257-266 https://doi.org/10.17306/J.AFS.2018.0580
ISO 690 SHU, Guowei, et al. 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. Acta Sci.Pol. Technol. Aliment., 2018, 17.3: 257-266. https://doi.org/10.17306/J.AFS.2018.0580