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

Giovanna Di Pierro, Martina B. O'Keeffe, Alexey Poyarkov, Giovanna Lomolino, Richard J. Fitzgerald

Research output: Contribution to journalArticlepeer-review

Abstract

A 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 β-CN hydrolysates ranged from 0.06 to 0.18, and from 0.51 to 1.19 μmol Trolox equivalents/mg freeze-dried sample, respectively. Gel permeation HPLC showed that the β-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 β-CN was substantially hydrolysed during the early stages of hydrolysis. Analysis of the 4 h β-CN hydrolysate by LC-ESI-MS/MS allowed identification of 8 peptide sequences with potential antioxidant properties.

Original languageEnglish
Pages (from-to)305-311
Number of pages7
JournalFood Chemistry
Volume156
DOIs
Publication statusPublished - 1 Aug 2014

Keywords

  • β-Casein
  • Antioxidant activity
  • Bioactive peptides
  • Degree of hydrolysis
  • Ficus carica L.
  • Mass spectrometry
  • ORAC assay
  • Sodium caseinate

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