High Hydrostatic Pressure Pretreatment of Whey Protein Isolates Improves Their Digestibility and Antioxidant Capacity

Whey proteins have well-established antioxidant and anti-inflammatory bioactivities. High hydrostatic pressure processing of whey protein isolates increases their in vitro digestibility resulting in enhanced antioxidant and anti-inflammatory effects. This study compared the effects of different dige...

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Publicado en:Foods
Main Authors: Iskandar, Michèle M., Lands, Larry C., Sabally, Kebba, Azadi, Behnam, Meehan, Brian, Mawji, Nadir, Skinner, Cameron D., Kubow, Stan
Formato: Artigo
Idioma:Inglês
Publicado: MDPI 2015
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Article
Acceso en liña:https://ncbi.nlm.nih.gov/pmc/articles/PMC5302329/
https://ncbi.nlm.nih.gov/pubmed/28231198
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods4020184
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