ABSTRACT
This study was designed to investigate the antioxidant activity of A1 and A2 β-casein variant with time by applying different enzyme. Pepsin, Trypsin, Alcalase and combination of Pepsin-Trypsin were used for hydrolysis of A1 and A2 β-casein for the duration of 1, 2, 3 and 24 h. All antioxidant parameter including DPPH, ABTS radical-scavenging activity and reducing power assay increasing gradually with time. Enzyme Pepsin-Trypsin combination followed by Alcalsae display comparatively higher antioxidant activity. Among β-casein variant A2 showed relatively higher antioxidant potential over all the entire duration of time but the difference among the A1 and A2 variants was not significant to arrive at a substantial scientific conclusion. It can be concluded from the study that antioxidant potential of the milk depends upon factors such as duration of hydrolysis and enzyme used, during hydrolysis and not alone on the fact that whether the milk is A1 or A2 in nature.