Characterization of Peptide Profiles and the Hypoallergenic and High Antioxidant Activity of Whey Protein Hydrolysate Prepared Using Different Hydrolysis Modes
| Autor: | Qiang Cui, Yuting Li, Tingli Li, Jie Yu, Guanghui Shen, Xiaomeng Sun, Man Zhou, Zhiqing Zhang |
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| Jazyk: | angličtina |
| Rok vydání: | 2024 |
| Předmět: | |
| Zdroj: | Foods, Vol 13, Iss 18, p 2978 (2024) |
| Druh dokumentu: | article |
| ISSN: | 13182978 2304-8158 |
| DOI: | 10.3390/foods13182978 |
| Popis: | Food proteins and peptides are generally considered a source of dietary antioxidants. The aim of this study was to investigate the antioxidant activity, allergenicity, and peptide profiles of whey protein hydrolysates (WPHs) using different hydrolysis methods. The results demonstrated that the degrees of hydrolysis of the hydrolysates with one-step (O-AD) and two-step (T-AD) methods reached 16.25% and 17.64%, respectively. The size exclusion chromatography results showed that the O-AD had a higher content of >5 and |
| Databáze: | Directory of Open Access Journals |
| Externí odkaz: |
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