Effect of hydrolysis degree with Alcalase on antioxidant and antigenic properties of whey and colostrum protein hydrolysates

Effect of hydrolysis degree with Alcalase on antioxidant and antigenic properties of whey and colostrum protein hydrolysates

Enzymatic hydrolysis of dairy proteins is aimed to increase their nutritional value and reduce their allergenic properties. It is relevant to study the effects of enzymatic hydrolysis with highly active endopeptidase alсalase on the bioactivity of the whey and colostrum protein components. Dairy hyd...

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Detaylı Bibliyografya
Asıl Yazarlar: Tatsiana M. Halavach, Vladimir P. Kurchenko, Ekaterina I. Tarun, Alexey V. Yantsevich, Veronika V. Shchur, Vasili G. Tsygankow, Aleksey D. Lodygin, Ivan A. Evdokimov, Natasa Poklar Ulrih
Materyal Türü: Makale
Dil:English
Baskı/Yayın Bilgisi: Elsevier 2024-03-01
Seri Bilgileri:Journal of Agriculture and Food Research
Konular:
Whey
Colostrum
Enzymatic hydrolysis
Alсalase
Hydrolysis degree
Peptide profile
Online Erişim:http://www.sciencedirect.com/science/article/pii/S2666154324000127

Internet

http://www.sciencedirect.com/science/article/pii/S2666154324000127

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