Study on preparation of antioxidant activity peptides of buffalo milk by immobilized neutral protease

ZHONG Xing-ye; YANG Zhi-wei; LI Quan-yang; QIN Hui; FU Ya-hui; SUN Yan

doi:10.13386/j.issn1002-0306.2014.16.035

ZHONG Xing-ye, YANG Zhi-wei, LI Quan-yang, QIN Hui, FU Ya-hui, SUN Yan. Study on preparation of antioxidant activity peptides of buffalo milk by immobilized neutral protease[J]. Science and Technology of Food Industry, 2014, (16): 192-195. DOI: 10.13386/j.issn1002-0306.2014.16.035

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Study on preparation of antioxidant activity peptides of buffalo milk by immobilized neutral protease

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Skim buffalo milk was hydrolyzed by immobilized enzyme which neutral protease was fixed to Agar for production of antioxidant hydrolyzate. The condition of immobilization and hydrolysis was optimized. The antioxidant hydrolyzate was deployed to develop antioxidant activity beverages. Consequently, the optimum immobilization conditions was obtained as 3% of agar, adjunction of neutral protease 160mg/g, immobilization time of 4h. Optimal parameters immobilized that enzyme hydrolyzed skim buffalo milk was drawn as pH7.5, temperature 55℃, enzyme dosage of 2500U/g and hydrolysis time of 5h.

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Study on preparation of antioxidant activity peptides of buffalo milk by immobilized neutral protease

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