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In Vitro Characterisation of the Antioxidative Properties of Whey Protein Hydrolysates Generated under pH- and Non pH-Controlled Conditions

Bovine whey protein concentrate (WPC) was hydrolysed under pH-stat (ST) and non pH-controlled (free-fall, FF) conditions using Debitrase (DBT) and FlavorPro Whey (FPW). The resultant whey protein hydrolysates (WPHs) were assessed for the impact of hydrolysis conditions on the physicochemical and the...

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Guardat en:
Autors principals: Thanyaporn Kleekayai, Aurélien V. Le Gouic, Barbara Deracinois, Benoit Cudennec, Richard J. FitzGerald
Format: Artigo
Idioma:Inglês
Publicat: MDPI AG 2020-05-01
Col·lecció:Foods
Matèries:
whey protein hydrolysate
hydrolysis condition
food antioxidant
ORAC
cellular ROS
HepG2
Accés en línia:https://www.mdpi.com/2304-8158/9/5/582
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