Native and Heated Hydrolysates of Milk Proteins and Their Capacity to Inhibit Lipid Peroxidation in the Zebrafish Larvae Model

Casein and whey proteins with and without heat treatment were obtained of whole milk and four commercial milks in Ecuador, and were hydrolyzed. Then, their capacity to inhibit the lipid peroxidation using the TBARS method was evaluated at concentrations of 0.02, 0.04, 0.2, and, 0.4 mg/mL. Native and...

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Bibliographic Details
Main Authors: Wilman Carrillo, Xavier Guzmán, Edgar Vilcacundo
Format: Article
Language:English
Published: MDPI AG 2017-09-01
Series:Foods
Subjects:
Online Access:https://www.mdpi.com/2304-8158/6/9/81