Study of Bovine Whey Hydrolyzate to Enhance It’s Antioxidant Property

Major aim of this work is to explore and enhance the nutraceutical properties of Bovine whey using enzymes to hydrolyze the whey proteins. There are established studies on the whey hydrolyzates obtained using digestive enzymes stating their nutraceutical benefits and thus the process of obtaining hydrolyzates and studying their benefits using plant and microbial enzymes, remained as a vast area to be explored. Hence the Fungal protease and Papain are utilized in the current study which involves preparation of hydrolyzates by two methods ie, by hydrolyzing the whey individual enzymes and by sequential addition (Double enzyme hydrolysis) of both at certain processing conditions and studying the hydrolyzates for antioxidant activity. Antioxidant activity of the double enzyme hydrolyzate was having the lowest IC50 of 8.8 mg/ml