Structural changes and exposed amino acids of ethanol-modified whey proteins isolates promote its antioxidant potential

Whey protein isolates (WPI) were treated with different ethanol level (20, 40, 60, and 80%, v/v) to promote structural unfolding and subsequent aggregation. In general, protein aggregation gradually increased with increasing ethanol level in a dose-dependent manner, which was implied by notably incr...

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Detalles Bibliográficos
Autores principales: Feng, Yangyang, Yuan, Dongxue, Kong, Baohua, Sun, Fangda, Wang, Meijuan, Wang, Hui, Liu, Qian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9468495/
https://www.ncbi.nlm.nih.gov/pubmed/36110385
http://dx.doi.org/10.1016/j.crfs.2022.08.012

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9468495/
https://www.ncbi.nlm.nih.gov/pubmed/36110385
http://dx.doi.org/10.1016/j.crfs.2022.08.012

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