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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...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2022
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| Materias: | |
| 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 |