Characterization of fibrillated antioxidant whey protein hydrolysate and comparison with fibrillated protein solution
Characterization of fibrillated antioxidant whey protein hydrolysate and comparison with fibrillated protein solution
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DOI：
10.1016/j.foodhyd.2015.06.022
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发表时间：
2016-01-01
影响因子：
10.7
通讯作者：
Madadlou, Ashkan
中科院分区：
文献类型：
--
作者：
Mohammadian, Mehdi;Madadlou, Ashkan
水解乳清蛋白以达到最大的体外抗氧化活性，然后通过在pH 2.0下加热进行原纤化。乳清蛋白分离物（WPI）或其抗氧化剂水解物（WPH）的加热形成直径为100 μ m的纤维状结构，
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