The Influence of Whey Protein Heating Parameters on Their Susceptibility to Digestive Enzymes and the Antidiabetic Activity of Hydrolysates

The Influence of Whey Protein Heating Parameters on Their Susceptibility to Digestive Enzymes and the Antidiabetic Activity of Hydrolysates

The inhibition of dipeptidyl peptidase-IV (DPP-IV) and the release of glucagon-like peptide-1 (GLP-1) could normalize blood glucose levels in diabetic patients. This study evaluated the susceptibility of whey proteins to enzyme hydrolysis and the antidiabetic properties of protein hydrolysates from...

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Bibliographic Details
Main Authors: Kungnang Bunsroem, Witoon Prinyawiwatkul, Siwatt Thaiudom
Format: Article
Language:English
Published: MDPI AG 2022-03-01
Series:Foods
Subjects:
antidiabetic
whey protein
β-lactoglobulin
α-lactalbumin
heat treatment
Online Access:https://www.mdpi.com/2304-8158/11/6/829

Internet

https://www.mdpi.com/2304-8158/11/6/829

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