Vol. 10, Special Issue 12 (2021)

Author(s):
Apoorva Argade and Satyavir Singh Ahlawat

Abstract:
The study was conducted with an objective to develop a goat milk whey protein hydrolysate (GMWPH) with enhanced antioxidant property and better Ca⁺ chelating activity. Goat milk whey protein was digested with commercial food-grade alcalase enzyme under various conditions of incubation temperature (30 to 70 ⁰C), incubation time (30 to 300 min), enzyme concentration level (0.25 to 2%) and pH (6 to 10) of the enzyme reaction to achieve the best hydrolysis. The hydrolysates were analyzed for degree of hydrolysis (DH), antioxidant activity (ABTS) and calcium chelating capacity. It was found that treatment with alcalase at 60 ⁰C incubation temperature, 60 min incubation time, 0.5% enzyme concentration and 7.0 pH effectively degraded the goat milk whey proteins, as determined by SDS-PAGE and measurement of nonprotein nitrogen content. Hydrolysis with alcalase resulted in a significant increase in antioxidant and Ca⁺ chelation property. Hence, the GMWPH may be useful for development of novel functional foods for infants, and the elderly osteoporosis patients to replace cow milk.