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

页码：1333 / 1338

页数：6

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