Contribution of Hydrolysis and Drying Conditions to Whey Protein Hydrolysate Characteristics and In Vitro Antioxidative Properties
During the generation of functional food ingredients by enzymatic hydrolysis, parameters such as choice of enzyme, reaction pH and the drying process employed may contribute to the physicochemical and bio-functional properties of the resultant protein hydrolysate ingredients. This study characterise...
Saved in:
Main Authors: | Thanyaporn Kleekayai (Author), Aileen O'Neill (Author), Stephanie Clarke (Author), Niamh Holmes (Author), Brendan O'Sullivan (Author), Richard J. FitzGerald (Author) |
---|---|
Format: | Book |
Published: |
MDPI AG,
2022-02-01T00:00:00Z.
|
Subjects: | |
Online Access: | Connect to this object online. |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Modification of Whey Proteins by Sonication and Hydrolysis for the Emulsification and Spray Drying Encapsulation of Grape Seed Oil
by: Khashayar Sarabandi, et al.
Published: (2022) -
Analysis of whey protein hydrolysates: peptide profile and ACE inhibitory activity
by: Marialice Pinto Coelho Silvestre, et al.
Published: (2012) -
Response surface optimization of enzymatic hydrolysis and ROS scavenging activity of silk sericin hydrolysates
by: Keerati Joyjamras, et al.
Published: (2022) -
Supplement with whey protein hydrolysate in contrast to carbohydrate supports mitochondrial adaptations in trained runners
by: Mette Hansen, et al.
Published: (2020) -
Antioxidant and cytotoxic properties of protein hydrolysates obtained from enzymatic hydrolysis of Klunzinger's mullet (Liza klunzingeri) muscle
by: Sana Rabiei, et al.
Published: (2019)