Production and study on antioxidant activity of protein hydrolysate from whey protein
In this study, protein hydrolysate was prepared from whey protein concentrate with Alcalase 2.4 L. The effects of temperature (40, 45, 50 and 55 °C), time (30, 60, 90, 120, 150, 180 and 210 min) and enzyme/substrate ratio (30, 60 and 90 Anson unit), on antioxidant activity of the product were invest...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2015-11-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://journals.rifst.ac.ir/article_68076_f43aadc0ad71405454aa118d4cb412a0.pdf |