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...

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Manylion Llyfryddiaeth

Prif Awduron:	Thanyaporn Kleekayai, Aileen O’Neill, Stephanie Clarke, Niamh Holmes, Brendan O’Sullivan, Richard J. FitzGerald
Fformat:	Artigo
Iaith:	Inglês
Cyhoeddwyd:	MDPI AG 2022-02-01
Cyfres:	Antioxidants
Pynciau:	whey hydrolysate drying freeze-dry spray-dry hydrolysis condition
Mynediad Ar-lein:	https://www.mdpi.com/2076-3921/11/2/399
Tagiau:	Ychwanegu Tag Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!