In Vitro Characterisation of the Antioxidative Properties of Whey Protein Hydrolysates Generated under pH- and Non pH-Controlled Conditions

Bovine whey protein concentrate (WPC) was hydrolysed under pH-stat (ST) and non pH-controlled (free-fall, FF) conditions using Debitrase (DBT) and FlavorPro Whey (FPW). The resultant whey protein hydrolysates (WPHs) were assessed for the impact of hydrolysis conditions on the physicochemical and the...

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Detalles Bibliográficos
Autores principales: Kleekayai, Thanyaporn, Le Gouic, Aurélien V., Deracinois, Barbara, Cudennec, Benoit, FitzGerald, Richard J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278780/
https://www.ncbi.nlm.nih.gov/pubmed/32380669
http://dx.doi.org/10.3390/foods9050582

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278780/
https://www.ncbi.nlm.nih.gov/pubmed/32380669
http://dx.doi.org/10.3390/foods9050582

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