Impact of Enzymatic Hydrolysis and Heat Inactivation on the Physicochemical Properties of Milk Protein Hydrolysates

This study determined the physicochemical properties (apparent viscosity (η(app)), turbidity (A(550nm)), particle size and molecular mass distribution) of hydrolysates generated from whey protein concentrate (WPC), milk protein concentrate (MPC) and sodium caseinate (NaCN), following incubation with...

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Detalles Bibliográficos
Autores principales: Gruppi, Alice, Dermiki, Maria, Spigno, Giorgia, 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/PMC8871203/
https://www.ncbi.nlm.nih.gov/pubmed/35205992
http://dx.doi.org/10.3390/foods11040516

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8871203/
https://www.ncbi.nlm.nih.gov/pubmed/35205992
http://dx.doi.org/10.3390/foods11040516

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