Whey Protein Hydrolysates of Sheep/Goat Origin Produced by the Action of Trypsin without pH Control: Degree of Hydrolysis, Antihypertensive Potential and Antioxidant Activities

Tryptic WPHs with considerable residual whey protein content intact were developed from two sheep/goat WPCs (65% and 80% protein) without pH control. Pasteurization was used to avoid denaturation. Changes in non-protein nitrogen (DH_TCASN), free amino groups (DH_TNBS), and major whey proteins were u...

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Detalles Bibliográficos
Autores principales: Sakkas, Lambros, Lekaki, Eleni, Moatsou, Golfo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9320122/
https://www.ncbi.nlm.nih.gov/pubmed/35885347
http://dx.doi.org/10.3390/foods11142103

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9320122/
https://www.ncbi.nlm.nih.gov/pubmed/35885347
http://dx.doi.org/10.3390/foods11142103

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