Application of preliminary high-pressure processing for improving bioactive characteristics and reducing antigenicity of whey protein hydrolysates
This study investigated the use of Novo Pro-D® (NPD) and Ficin (FC) as alternative proteases for the production of bioactive peptides with reduced allergenicity from whey protein concentrate (WPC). In addition, the use of high hydrostatic pressure processing as pre-treatment of WPC and its impact on...
Ausführliche Beschreibung
Bibliographische Detailangaben
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 28(2022), 6 vom: 20. Sept., Seite 489-501
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| 1. Verfasser: |
Landim, Ana Pm
(VerfasserIn) |
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| Weitere Verfasser: |
Matsubara, Natália K,
da Silva-Santos, José E,
Mellinger-Silva, Caroline,
Rosenthal, Amauri |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2022
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
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| Schlagworte: | Journal Article
Enzymatic hydrolysis
in vitro allergenicity
in vitro antioxidant capacity
vasodilation
whey protein hydrolysates
Antioxidants
Ficain
EC 3.4.22.3
Lactoglobulins
mehr...
Milk Proteins
Peptide Hydrolases
EC 3.4.-
Peptides
Protein Hydrolysates
Whey Proteins |
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