Casein hydrolysates as natural biological antioxidants produced by different industrial proteases: A review

Abstract

Enzymatic hydrolysis is a process in which enzymes directly cleave the bond in molecules and leads to formation of degraded products. Careful selection of enzymes and evaluation of parameters are essential to maximize the desired products. Much of the bioactivity in milk is attributed by milk proteins and their constituent peptides. These peptides are inactive within the sequence of the native protein but hydrolysis can release active peptides. According to the World Health Organization (WHO), cardiovascular diseases (CVDs) are the number one cause of death globally, 80% of which occurs in lower and middle income countries with an estimated 23.6 million people likely to die of CVDs, mainly heart disease and stroke, by 2030. So there is need for natural biological antioxidants for reduction of oxidative stress without themselves being destroyed, repairing damage and preventing chronic diseases.