Whey Protein Hydrolysates of Sheep/Goat Origin Produced by the Action of Trypsin without pH Control: Degree of Hydrolysis, Antihypertensive Potential and Antioxidant Activities

Tryptic WPHs with considerable residual whey protein content intact were developed from two sheep/goat WPCs (65% and 80% protein) without pH control. Pasteurization was used to avoid denaturation. Changes in non-protein nitrogen (DH_TCASN), free amino groups (DH_TNBS), and major whey proteins were u...

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التفاصيل البيبلوغرافية

المؤلفون الرئيسيون:	Lambros Sakkas, Eleni Lekaki, Golfo Moatsou
التنسيق:	Artigo
اللغة:	Inglês
منشور في:	MDPI AG 2022-07-01
سلاسل:	Foods
الموضوعات:	WPH sheep/goat whey WPC trypsin hydrolysis degree of hydrolysis ACE inhibitory activity DPPH radical scavenging activity
الوصول للمادة أونلاين:	https://www.mdpi.com/2304-8158/11/14/2103
الوسوم:	إضافة وسم لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!