• ALKA PARMAR
• RAJESH KUMAR

Present study mainly explores the antioxidative function derivable from casein hydrolysates. Flavourzyme and alcalase were used for casein hydrolysis under varying time at their optimum pH and temperature. The effects of enzyme concentration and reaction time of sequancial treatment of alcalase and flavourzyme on degree of hydrolysis and antioxidant activity of casein hydrolysates were investigated. Response surface methodology (RSM) was employed to optimise the reaction conditions. Enzymatic hydrolysis with sequencial alcalase and flavourzyme could eanhance the antioxidant activity of casein hydrolysates effectively and the increase of antioxidant activity could be controlled by regulation of the reaction conditions. The quadratic model was used for selecting optimal reaction conditions of casein hydrolysates with higher antioxidant activity. Under the range of conditions studied, maximum activity found with alcalase concentration 3.0 nkat/mg protein, flavourzyme concentration 2.5 nkat/mg protein, alcalase digestion time 4.5 h, and flavourzyme digestion time 6.0 h with desirability 0.94.The correlation was noticed between enzyme activity and degree of hydrolysis.

Alcalase, Flavourzyme, Casein hydrolysates, Antioxidative activity

"Optimization of antioxidant activity of buffalo casein hydrolysates using response surface methodology", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.9, Issue 10, page no.b212-b218, October-2022, Available :http://www.jetir.org/papers/JETIR2210137.pdf

"Optimization of antioxidant activity of buffalo casein hydrolysates using response surface methodology", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.9, Issue 10, page no. ppb212-b218, October-2022, Available at : http://www.jetir.org/papers/JETIR2210137.pdf