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...
Tallennettuna:
| Päätekijät: | , , |
|---|---|
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
University of Zagreb Faculty of Food Technology and Biotechnology
2013-01-01
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| Sarja: | Food Technology and Biotechnology |
| Aiheet: | |
| Linkit: | http://hrcak.srce.hr/file/153916 |
| Tagit: |
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