Influence of the degree of hydrolysis on the bioactive properties of whey protein hydrolysates using Alcalase

Whey protein concentrate was enzymatically hydrolysed at several time courses using the commercial preparation Alcalase® 2.4 L, different hydrolysates were achieved, and the effect of degree of hydrolysis (DH) on both technological and biological properties was studied. Results have shown that solub...

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Veröffentlicht in:	International journal of dairy technology 2019-11, Vol.72 (4), p.573-584
Hauptverfasser:	Eberhardt, Agustina, López, Emilse C, Ceruti, Roberto J, Marino, Fernanda, Mammarella, Enrique J, Manzo, Ricardo M, Sihufe, Guillermo A
Format:	Artikel
Sprache:	eng
Schlagworte:	Additives Angiotensin‐converting enzyme Antioxidants Biological activity Biological properties Dairy technology Formulations Functional properties High-performance liquid chromatography Hydrolysates Hydrolysis Hydrophobicity Liquid chromatography Proteins Subtilisin Whey Whey protein Whey protein concentrate
Online-Zugang:	Volltext
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