Physicochemical properties and radical scavenging activity of whey protein hydrolysate by conjugation with lactose
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...
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| 主要な著者: | , |
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| フォーマット: | Conference or Workshop Item |
| 言語: | English English |
| 出版事項: |
2022
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| 主題: | |
| オンライン･アクセス: | 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 |
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