Theses and Dissertations
Antioxidative and Antimicrobial Activity of Casein Hydrolyzate in Cheddar Whey-Based Edible Coatings
Issuing Body
Mississippi State University
Advisor
Haque, Zahur Z.
Committee Member
Silva, Juan L.
Committee Member
Williams, J. Byron
Date of Degree
8-17-2013
Document Type
Graduate Thesis - Open Access
Major
Food Science and Technology
Degree Name
Master of Science
College
College of Agriculture and Life Sciences
Department
Department of Food Science, Nutrition and Health Promotion
Abstract
Hydrolysis of casein using chymotrypsin results in the formation of polypeptides (CH) with a hydrophobic aromatic amino acid on one end of the chain because the enzyme selectively cleaves the adjacent peptide-bond. Due to resonance of the aromatic micro-domain, thiols become redox-sensitive and actively participate in electron transfer. These types of amphipathic peptides also tend to be membrane-lytic. The two prong approach of this investigation was to, (1) assess antibacterial effect of the CH in beef steak, and (2), to determine its antioxidative efficacy as a constituent of Cheddar whey based edible coating mix. The edible coating prevented coliform growth even at a minute concentration range of 0.15-0.2 % (w/v). Marked antioxidative efficacy of the CH, particularly at a concentration of 0.3% (w/v), was also evident from its remarkable free radical scavenging ability and extended resilience in an abusive model system saturated with peroxyl-radicals generated through controlled pyrolysis.
URI
https://hdl.handle.net/11668/20244
Recommended Citation
Zhang, Yin, "Antioxidative and Antimicrobial Activity of Casein Hydrolyzate in Cheddar Whey-Based Edible Coatings" (2013). Theses and Dissertations. 694.
https://scholarsjunction.msstate.edu/td/694