Antioxidant properties of whey protein hydrolysates as measured by three methods.

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F10%3A00024313" target="_blank" >RIV/60461373:22330/10:00024313 - isvavai.cz</a>
Result on the web
—
DOI - Digital Object Identifier
—

Result language
angličtina
Original language name
Antioxidant properties of whey protein hydrolysates as measured by three methods.
Original language description
Four microbial proteases (Alcalase, Flavourzyme, Neutrase and Protamex) were used for the preparation of whey protein hydrolysates. The aim of this research was to find out whether these hydrolysates can be used as a source of whey derived antioxidants.Hydrolyzed samples, including their unhydrolyzed protein solutions were tested by the ABTS (2,20-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) decolorization assay, by the total radical-trapping potential method and by the assay of liposomes peroxidation (fluorescence photometry). Antioxidant properties were enhanced by hydrolysis in most of cases. Alcalase hydrolysates were found as the most effective antioxidants as determined by ABTS assay (*50% of antioxidant activity at 0.1 mg ml-1 of hydrolysate in reaction) and fluorescence photometry. Liposomes were oxidized *50% less (1.1 lM of a-tocopherol equivalent) with Alcalase hydrolysates additive (at 5.85 mg ml-1 of hydrolysate in reaction). Hydrolysates did not inhibit the oxidat
Czech name
—
Czech description
—

Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
—

Publication year
2010
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Similar results(10)