Analysis of carbonylated proteins in cake formulations added with whey protein

• Main Authors: Alisson de Carvalho Gonçalves (Author), Jaqueline Borges (Author), Renata Campos Leão (Author), Luiz Ricardo Soldi (Author), Katia Aparecida Silva (Author), Guilherme Portari (Author)
• Format: Book
• Published: Instituto Brasileiro de Pesquisa e Ensino em Fisiologia do Exercício, 2023-12-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

Chemical modifications in cake formulations made with whey protein and subjected to high temperatures undergo the formation of carbonylated proteins which is a biomarker of protein oxidation. Cake formulations were prepared with and without the addition of whey protein, divided between raw and baked...