Effect of Microwave Pretreatment on the Antioxidant Activity and Stability of Enzymatic Products from Milk Protein

The effects of microwave pretreatment on the antioxidant activity and stability of enzymatic products from milk protein (MP) were studied. The peptide content, molecular weight distribution, and amino acid composition of MP hydrolysate were also measured to explain the change of antioxidant activity...

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Detalles Bibliográficos
Autores principales: Yang, Xue, Ren, Xiaofeng, Ma, Haile
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9222228/
https://www.ncbi.nlm.nih.gov/pubmed/35741957
http://dx.doi.org/10.3390/foods11121759

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9222228/
https://www.ncbi.nlm.nih.gov/pubmed/35741957
http://dx.doi.org/10.3390/foods11121759

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