The Impact of Extrinsic Amino Acids and Solvent Fractionation on the in vitro Antioxidant Activity of Plastein Reaction-Stressed Casein Hydrolysates
Papain was used to prepare a casein hydrolysate with a degree of hydrolysis of 9.4 %. The hydrolysate had the in vitro antioxidant activity with a DPPH radical scavenging activity of 38.7 % and an EC50 of 1.63 mg/mL. Extrinsic phenylalanine or tyrosine was added to the hydrolysate for a papain-catal...
Salvato in:
| Autori principali: | , , |
|---|---|
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
University of Zagreb Faculty of Food Technology and Biotechnology
2013-01-01
|
| Serie: | Food Technology and Biotechnology |
| Soggetti: | |
| Accesso online: | http://hrcak.srce.hr/file/153916 |
| Tags: |
Nessun Tag, puoi essere il primo ad aggiungerne!!
|