Physicochemical properties and radical scavenging activity of whey protein hydrolysate by conjugation with lactose

• المؤلفون الرئيسيون: Norliza Julmohammad, Chin, Se Yong
• التنسيق: Conference or Workshop Item
• اللغة: English; English
• منشور في: 2022
• الموضوعات: Q1-295 General; QP501-801 Animal biochemistry
• الوصول للمادة أونلاين: https://eprints.ums.edu.my/id/eprint/35125/1/ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/35125/2/FULL%20TEXT.pdf; https://eprints.ums.edu.my/id/eprint/35125/; https://submit.confbay.com/conf/icfsn2022

Whey protein isolate (WPI) has been hydrolysed to whey protein hydrolysate (WPH) using alcalase produced by Bacillus licheniformis at 65℃ for three hours with an enzyme to substrate ratio of 1:50. The WPI and WPH are then conjugated with lactose via Maillard reaction by heating the solution at 95℃ f...