ASSESSMENT OF ANTIBACTERIAL AND ANTIOXIDANT ACTIVITY OF WHEY PROTEIN AND QUANTIFICATION BY REVERSE PHASE HPLC
AbstractDairy and milk consumption are habitually included as important essentials in a healthy and balanced diet. It is the principal food for mammals and provides all the essential energy and nutrients to guarantee proper growth and development. Whey protein present in the milk is quickly digested and therefore amino acids are delivered quickly to muscles to help start the muscle-building process. The major components of milk whey of nutraceutical potential include beta-lactoglobulin, alpha-lactalbumin, bovine serum albumin (BSA), lactoferrin (Lf), immunoglobulin’s (Igs), lactoperoxidase (Lp) enzymes, glycomacropeptides (GMP), lactose and minerals. The main aim of this study is to determine the antimicrobial and antioxidant activity of whey protein concentration from cow’s milk. The result of the present study reveals the fact that the whey milk exhibited good antimicrobial activity. Whey protein α – lacto albumin and β – globulin were confirmed by two peaks with the retention time of 3.96 and 9.45. Thus, HPLC confirmed the presence of protein in the whey milk sample.
Article Information
22
1197-1202
725
797
English
IJPSR
P. F. Steffi *, B. Thamilmaraiselvi, K. Sangeetha and N. Sathammaipriya
Department of Microbiology, Cauvery College for Women (Autonomous), Trichy, Tamil Nadu, India.
steffi.titu@gmail.com
14 May 2019
05 November 2019
29 January 2020
10.13040/IJPSR.0975-8232.11(3).1197-02
01 March 2020
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