Hydrolysis of goat’s milk casein using gastrointestinal (GI) digestive and gastrointestinal (GI) non-digestive enzymes.
Casein, a predominant protein in milk, has been identified as an antigen that causes allergic reactions in individuals who consume ruminant milk, particularly those with cow’s milk protein allergy (CMPA). To reduce the triggering response, casein is broken down by enzymes through enzyme hydrolysi...
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| Main Authors: | , , , , |
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| Format: | Conference or Workshop Item |
| Language: | en |
| Published: |
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/121329/1/121329.pdf http://psasir.upm.edu.my/id/eprint/121329/ |
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| Summary: | Casein, a predominant protein in milk, has been identified as an antigen that causes allergic
reactions in individuals who consume ruminant milk, particularly those with cow’s milk protein allergy
(CMPA). To reduce the triggering response, casein is broken down by enzymes through enzyme
hydrolysis. Due to cow’s milk being more industrialised, a study on goat’s milk casein was investigated
for the enzyme hydrolysis. This study aims to analyse and compare the degree of hydrolysis and its
peptide concentration of goat’s milk casein hydrolysate using trypsin (GI digestive enzyme)
and flavourzyme (GI non-digestive enzyme). Hydrolysis was carried out for 0-6 h at their optimal
temperature and pH conditions at enzyme-to-substrate (E:S) ratios of 3:1. The enzymes were
deactivated at 100 °C for 20 min and the hydrolysates were stored at -20 °C. The degree of
hydrolysis and peptide concentration was analysed using o-phthaldialdehyde method and was
measured at 340 nm. Results showed that the degree of hydrolysis and peptide concentration
increased with time, with flavourzyme exhibiting the highest degree of hydrolysis (76.48 %) and
peptide content (2.15 mg/mL).This is due to its high specificity in breaking down the large substrates
into smaller components. These findings provide a theoretical foundation to study effect of
hydrolysis of goat’ milk casein using different enzymes at their optimal conditions. |
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