Preparation, Isolation and Purification of Dairy Ingredients with Antioxidant Activity from Milk Casein

doi:10.7506/spkx1002-6630-201306007

Abstract

Abstract: The dairy ingredients with low allergenic reaction and antioxidant activity were prepared from milk casein. The optimal preparation process parameters were explored to achieve the strong hydroxyl radical scavenging activity. Milk casein hydrolysates (MCH) were isolated and purified by macroporous adsorption resin and gel filtration chromatography. The results indicated that: (1) MCH obtained from hydrolysis by trypsin and neutral protease for 6 h had higher degree of hydrolysis (36.80%) and better antioxidant activity. IC50 of MCH for scavenging hydroxyl free radicals 3.12 mg/mL. (2) The elution fraction from 75% ethanol purified by macroporous adsorption resin had higher antioxidant activity with IC50 of 0.14 mg/mL. (3) The elution fraction from 75% ethanol by gel filtration chromatography with molecular weight in the range of 355.38–854.89 D had higher antioxidant activity with IC50 of 0.09219 mg/mL, which revealed a 33.84-fold increase compared with MCH. The contents of peptides with molecular weight less than 3238.05 D were accounted for 60.32% of total purified peptides, and 30.09% peptides were oligopeptides with 2–8 amino acid residues. This preparation process not only increased antioxidant activity, but also reduced anaphylaxis of dairy ingredients from milk casein. In addition, the spray drying was also better for the preparation of dairy ingredients.

Key words: milk casein hydrolysate, dairy ingredient, isolation and purification, antioxidant activity, anaphylaxis

CLC Number:

TS252.1

TONG Wei，LI Zhi-cheng*，XIONG Qing-quan，ZHENG Xiao-ying，SU Jin-wen，REN Jiao. Preparation, Isolation and Purification of Dairy Ingredients with Antioxidant Activity from Milk Casein[J]. FOOD SCIENCE, 2013, 34(6): 33-36.

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