PURIFICATION AND CHARACTERIZATION OF ANTIOXIDATIVE PEPTIDES DERIVED FROM FERMENTED CAMEL MILK

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dc.contributor.advisorDr. Subrota Hati
dc.contributor.authorPatel Darmishtaben Dipakbhai
dc.date.accessioned2022-05-10T10:56:05Z
dc.date.available2022-05-10T10:56:05Z
dc.date.issued2020
dc.description.abstractIn the first phase of the study, eight Lactobacillus cultures i.e. L. fermentum (KGL4, MF951099), L. fermentum (M4, MF951096), L. plantarum (KGL3A, G722814), L. casei (NK9, KR732325), L. rhamnosus (M8, MG027692), L. rhamnosus (M9, MG027693), L. paracasei (M11, MG027695), L. fermentum (M16, MG561928) were studied for the antioxidant activities (ABTS assay, Hydroxyl free radical scavenging assay and Superoxide free radical scavenging assay) and proteolytic activity based on which three Lactobacillus cultures were selected for further study. KGL4 exhibited highest antioxidant activity (64.03%), followed by KGL3A (62.19%), NK9 (61.19%), while M8 showed lowest ABTS assay (44.51%) at 48 h when incubated at 37 ºC. Similarly, KGL4 exhibited highest hydroxyl free radical scavenging activity (64.81%), followed by KGL3A (61.52%), NK9 (56.79%) at 37ºC for 48 h. KGL4 also showed maximum superoxide free radical scavenging assay (57.78 %), followed by NK9 (56.09 %), KGL3A (52.36 %), while M11 showed lowest superoxide scavenging activity (43.73 %) at 37ºC for 48 h.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810184542
dc.keywordsPURIFICATION, CHARACTERIZATION, ANTIOXIDATIVE, PEPTIDES DERIVED, FERMENTED, CAMEL MILKen_US
dc.language.isoEnglishen_US
dc.publisherDEPARTMENT OF DAIRY MICROBIOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANANDen_US
dc.subDairy Microbiologyen_US
dc.themePURIFICATION AND CHARACTERIZATION OF ANTIOXIDATIVE PEPTIDES DERIVED FROM FERMENTED CAMEL MILKen_US
dc.these.typeM.Tech.en_US
dc.titlePURIFICATION AND CHARACTERIZATION OF ANTIOXIDATIVE PEPTIDES DERIVED FROM FERMENTED CAMEL MILKen_US
dc.typeThesisen_US
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