Contribution of Hydrolysis and Drying Conditions to Whey Protein Hydrolysate Characteristics and In Vitro Antioxidative Properties

• Asıl Yazarlar: Thanyaporn Kleekayai (Yazar), Aileen O'Neill (Yazar), Stephanie Clarke (Yazar), Niamh Holmes (Yazar), Brendan O'Sullivan (Yazar), Richard J. FitzGerald (Yazar)
• Materyal Türü: Kitap
• Baskı/Yayın Bilgisi: MDPI AG, 2022-02-01T00:00:00Z.
• Konular: article
• Online Erişim: Connect to this object online.

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...