Use of enzymatic hydrolysis of whey proteins for the preparation of peptides with an antioxidant activity

被引：0
|
作者：
Babij, Konrad [1 ]
Dabrowska, Anna [1 ]
Szoltysik, Marek [1 ]
Pokora, Marta [1 ]
Zambrowicz, Aleksandra [1 ]
Kupczynski, Robert [1 ]
Chrzanowska, Jozefa [1 ]
机构：
[1] Uniwersytet Przyrodniczy Wroclawiu, PL-51630 Wroclaw, Poland
来源：
PRZEMYSL CHEMICZNY | 2014年 / 93卷 / 08期
关键词：
BETA-LACTOGLOBULIN; BIOACTIVE PEPTIDES; ABILITY;
D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
alpha-Lactalbumin, beta-lactoglobulin and whey protein concentrate were degraded with serine protease isolated from Yarrowia lipolytica yeast for 24 h. The reaction course was followed by degree of hydrolysis (20-51%), chromatog. and electroforesis. The antioxidant activity was detd. by free radical scavenging, Fe3+ redn. and Fe2+ chelating activity. The whey protein hydrolyzate showed the highest antioxidant activity after 24 h long hydrolysis.
引用
收藏
页码：1333 / 1338
页数：6
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