Characterization of fibrillated antioxidant whey protein hydrolysate and comparison with fibrillated protein solution

Whey proteins were hydrolyzed to reach maximum in vitro antioxidant activity, followed by fibrillation via heating at pH 2.0. Heating of either whey protein isolate (WPI) or its antioxidant hydrolysate (WPH) formed fibrillar structures with diameters

Saved in:
Bibliographic Details
Published in:Food hydrocolloids 2016-01, Vol.52, p.221-230
Main Authors: Mohammadian, Mehdi, Madadlou, Ashkan
Format: Article
Language:English
Subjects:
Antioxidant hydrolysate
Fibrillation
Functional properties
Whey protein
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Whey proteins were hydrolyzed to reach maximum in vitro antioxidant activity, followed by fibrillation via heating at pH 2.0. Heating of either whey protein isolate (WPI) or its antioxidant hydrolysate (WPH) formed fibrillar structures with diameters
ISSN:0268-005X
1873-7137
DOI:10.1016/j.foodhyd.2015.06.022