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Anand Agricultural University, Anand

Anand Agricultural University (AAU) was established in 2004 at Anand with the support of the Government of Gujarat, Act No.(Guj 5 of 2004) dated April 29, 2004. Caved out of the erstwhile Gujarat Agricultural University (GAU), the dream institution of Sardar Vallabhbhai Patel and Dr. K. M. Munshi, the AAU was set up to provide support to the farming community in three facets namely education, research and extension activities in Agriculture, Horticulture Engineering, product Processing and Home Science. At present there seven Colleges, seventeen Research Centers and six Extension Education Institute working in nine districts of Gujarat namely Ahmedabad, Anand, Dahod, Kheda, Panchmahal, Vadodara, Mahisagar, Botad and Chhotaudepur AAU's activities have expanded to span newer commodity sectors such as soil health card, bio-diesel, medicinal plants apart from the mandatory ones like rice, maize, tobacco, vegetable crops, fruit crops, forage crops, animal breeding, nutrition and dairy products etc. the core of AAU's operating philosophy however, continues to create the partnership between the rural people and committed academic as the basic for sustainable rural development. In pursuing its various programmes AAU's overall mission is to promote sustainable growth and economic independence in rural society. AAU aims to do this through education, research and extension education. Thus, AAU works towards the empowerment of the farmers.

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20201
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Subject: Dairy Microbiology × Author: Chaudhari Hiral Mansinhbhai ×
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    ThesisItemOpen Access
    PURIFICATION AND CHARACTERIZATION OF ANTIOXIDATIVE AND ANTIHYPERTENSIVE PEPTIDES DERIVED FROM HYDROLYSED MILK PROTEIN
    (DEPARTMENT OF DAIRY MICROBIOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2020) Chaudhari Hiral Mansinhbhai; Dr. Subrota Hati
    In the first phase, Lactobacillus culture (Lb. helveticus MTCC5463) and two enzymes viz. Alcalase and Pepsin were studied for the antioxidant activity (ABTS assay), ACE inhibitory activity and proteolytic activity based on which alcalase was selected. The antioxidant activity (ABTS activity) of WPC hydrolysates with alcalase and pepsin was significantly (P<0.05) increased along with the rate of addition. Pepsin @ 1.0% exhibited highest antioxidant activity (81.40%), followed by Alcalase @ 1.0% (80.62%), Alcalase @ 0.5% (79.82%) and Pepsin @ 0.5% (77.58%) at 6 h, when incubated at 37°C for pepsin and 65°C for alcalase as well as Lb. helveticus (53.77%) at 48 h, when incubated at 37ºC in 5% WPC-70 solution. ACE inhibitory activity of WPC hydrolysates and fermentate was in the range of 61.12 to 78.51%. Alcalase @ 1.0% exhibited highest ACE inhibitory activity (78.51%), followed by Pepsin @ 1.0% (71.80%), Alcalase @ 0.5% (70.31%) and Pepsin @ 0.5% (66.87%) for 6 h at 37°C for pepsin and 65°C for alcalase as well as Lb. helveticus (61.12%) for 48 h, when incubated at 37ºC in 5% WPC-70 solution. Proteolytic activity was also significantly increased with the rate of additions. Alcalase @ 1.0% exhibited highest proteolytic (OPA) activity (17.67 mg/ml), followed by Pepsin @ 1.0% (15.74 mg/ml), Alcalase @ 0.5% (15.56 mg/ml) and Pepsin @ 0.5% (11.82 mg/ml) at 6 h, when incubated at 37°C for pepsin and 65°C for alcalase as well as Lb. helveticus (8.27 mg/ml) for 48 h, when incubated at 37ºC in 5.0% WPC-70 solution. Alcalase showed highest ACE inhibitory activity and proteolytic activity than Pepsin and L. helveticus.That’s why, Alcalase was selected and consider for further study.