The Master’s thesis in the Department of Food Sciences, College of Agriculture, University of Basra discussed (isolation and classification of antioxidant peptides from proteolytic degraders of Iraqi buffalo milk whey). In the preparation of protein hydrolysers with Pepsin, Alcalase and Papain enzymes in a degradation time of 240 minutes, the degree of degradation was followed up and measured every 30 minutes, and their antioxidant activity was tested by evaluating the binding capacity of ferrous ion, the capacity of the reducing force, the ability to capture DPPH and hydrogen peroxide capture. Then the biologically active peptides were separated and purified by gel filtration using the AKTA Pure 25 device from the highly effective antioxidant proteolytic prepared from alkylase enzyme and their characterization in terms of estimating their amino acid content with an amino analyzer device, estimating their molecular weight and testing their antioxidant activity using ion binding ability. Ferrous, reducing force capacity, DPPH radical capture and hydrogen peroxide, and study of activity stability conditions. Using different ranges of pH, temperature, and varying salt concentrations, in addition to the application in diets by studying the effect of separated peptides in inhibiting oxidation and prolonging the storage capacity of beef patties during periods of time from 5 to 15 days by refrigeration. The results showed the superiority of alkylase enzyme in showing the highest degree of decomposition and the highest antioxidant activity at the time of degradation 240 minutes. Five peptide peaks were also obtained. The first and second peaks were characterized by the highest antioxidant activity. Extending the shelf life of beef pellets during storage periods. The results recommended using the prepared peptides as microbial inhibitors and as natural antioxidants in strengthening the enzymatic system inside the body, resisting brown discoloration of some foods and prolonging the storage life of oils instead of industrial antioxidants, as well as using decomposers of whey proteins from other sources and using them as natural antioxidants.
