Antioxidant and Antimicrobial Activities of Enzymatic Hydrolysates of Camelʼs Milk Whey Protein and Casein

Healthy skimmed camel milk’s, casein and whey proteins precipitated and freeze dried, and were treated with 1% of five proteolytic microbial renin, pepsin, trypsin, collagenase and microbial protease. Hydrolysates were analyzed for pH, degree hydrolysis and scavenging properties. The pH decreased, and the degree of protein hydrolysis increased reaching 16.22, 17.0, 22.12, 22.88, 15.85, 16.23, 15.68, 16.08, 23.75, 24.44 for casein and whey after 8 hours of By increasing the proteolysis The inhibition % of DPPH increased by increasing the proteolysis to 21.4, 22.9, 20.18, 25.2, 23.2 for casein hydrolysate and 34, 31, 30, 30, 28.5 for whey proteins hydrolystes after 8 hours at 37 ° C. Whey proteins resulted in higher scavenging properties than casein under the same conditions. Both casein and whey protein hydrolysates had a significant antibacterial properties, against undigested or digested protein. The highest antibacterial activity The undigested whey proteins and collagenase digested whey protein and microbial protease digested casein characterized with the highest antibacterial activities(18.0, 17.0 and 20.0 mm) for Staphylococcus aureus, Streptococcus pyogenes, and Escherichia colirespectively. All of the digested enzymes were of antifungal effect against Aspergillus flavus and Aspergillus fumigates, but of no effect against Aspergillus niger. Casein was found on antifungal against Aspergillus flavus.Only undigested casein,collagenaseand trypsin digested casein were also found of anti-fungal activity against Aspergillus niger, which recorded 9.0, 8.0 and 8.0. respectively.