Contribution of Hydrolysis and Drying Conditions to Whey Protein Hydrolysate Characteristics and In Vitro Antioxidative Properties

During the generation of functional food ingredients by enzymatic hydrolysis, parameters such as choice of enzyme, reaction pH and the drying process employed may contribute to the physicochemical and bio-functional properties of the resultant protein hydrolysate ingredients. This study characterise...

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Detalles Bibliográficos
Autores principales: Kleekayai, Thanyaporn, O’Neill, Aileen, Clarke, Stephanie, Holmes, Niamh, O’Sullivan, Brendan, FitzGerald, Richard J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8869527/
https://www.ncbi.nlm.nih.gov/pubmed/35204281
http://dx.doi.org/10.3390/antiox11020399

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8869527/
https://www.ncbi.nlm.nih.gov/pubmed/35204281
http://dx.doi.org/10.3390/antiox11020399

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