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Food Science

Food Science Theses

Hydrolysates

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Characterization And Bioactive Properties Of Camel Whey Protein Hydrolysate Generated With Gastric And Pancreatic Proteases, Sabika Jafar Apr 2018

Characterization And Bioactive Properties Of Camel Whey Protein Hydrolysate Generated With Gastric And Pancreatic Proteases, Sabika Jafar

Food Science Theses

Camel milk has been used for its nutritional and therapeutic benefits since ancient times. Previously, whole camel milk and casein proteins have been explored for their potential bioactive properties. However, studies on camel milk whey proteins and their hydrolysates are still scarce. Hence, the aim of the proposed thesis was to evaluate camel whey proteins and their hydrolysates for potential bioactivities like antioxidant, antimicrobial, antidiabetic, antihypertensive, and anti-cholesterol properties. Production of the hydrolysates was carried out using three digestive enzymes – pepsin, trypsin and chymotrypsin for 3 and 6 h of hydrolysis time. Hydrolysates were characterized by degree of hydrolysis (DH ...