Bioactivities of Gaddi Goat Milk Whey Protein Hydrolysates Processed with Papain

Abstract

Gaddi goat milk whey protein fractions were hydrolysed using proteolytic enzyme-papain, and further subjected to in vitro digestion with gastric and intestinal digestion enzymes-pepsin, trypsin and pancreatin. Bioactive peptides obtained subsequently enzymatic hydrolysis and in vitro digested hydrolysates were centrifuged and supernatants exploited for characterization by SDS-PAGE, antioxidant, antihypertensive and antimicrobial activities. SDS-PAGE exhibited that Gaddi goat whey proteins degraded subsequently in vitro digestion of hydrolysates prepared with papain. OPA activity was noted highest (29.51 ± 0.18 mg/ml) in overnight in vitro digested Gaddi goat whey protein hydrolysates prepared with papain P1 (1:100) as compare to Gaddi goat whey protein digested hydrolysates prepared with papain P2 (0.01:100) and P3 (0.005:100). FRAP antioxidant values were noted higher (38.26 ± 0.06 mg/100ml) in Gaddi goat whey hydrolysates prepared with P1. DPPH antioxidant activity increases with time during enzymatic hydrolysis. DPPH antioxidant activity was observed higher (27.59 ± 0.53 %) after 4 h of enzymatic hydrolysis of Gaddi goat whey with P1. Dry dot TLC showed that DPPH activity remains stable afterwards overnight of spray in Gaddi goat whey hydrolysates prepared with varied concentration of papain. Antihypertensive activity was noted highest (72.70 ± 0.76 %) in overnight in vitro digested Gaddi goat whey protein hydrolysates prepared with P1. Antimicrobial activity was observed in digested samples of Gaddi goat whey protein hydrolysates generated with papain against Rhodococcus equi. Among the three concentrations of papain (P1, P2 and P3) used for the present study, antioxidant and antihypertensive activities were found highest in Gaddi goat whey protein hydrolysates prepared with enzyme-papain (P1), indicating likely application as bioactive and functional components in various food preparations.