Significance of whey protein hydrolysate on anti-oxidative, ACE-inhibitory and anti-inflammatory activities and release of peptides with biofunctionality: an in vitro and in silico approach-Reference-Cited by-同舟云学术

Significance of whey protein hydrolysate on anti-oxidative, ACE-inhibitory and anti-inflammatory activities and release of peptides with biofunctionality: an in vitro and in silico approach

Published:2021-10-09 Issue: Volume: Page:
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Mansinhbhai Chaudhari Hiralben,Sakure Amar,Maurya Ruchika,Bishnoi Mahendra,Kondepudi Kanthi Kiran,Das Sujit,Hati Subrota^ORCID

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-021-05282-3.pdf

Reference61 articles.

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3. Boyacı D, Korel F, Yemenicioğlu A (2016) Development of activate-at-home-type edible antimicrobial films: an example pH-triggering mechanism formed for smoked salmon slices using lysozyme in whey protein films. Food Hydrocoll 60:170–178. https://doi.org/10.1016/j.foodhyd.2016.03.032

4. Cheison SC, Zhang SB, Wang Z, Xu SY (2009) Comparison of a modified spectrophotometric and the pH-stat methods for determination of the degree of hydrolysis of whey proteins hydrolysed in a tangential-flow filter membrane reactor. Food Res Int 42(1):91–97. https://doi.org/10.1016/j.foodres.2008.09.003

5. Colbert LB, Decker EA (1991) Antioxidant activity of an ultrafiltration permeate from acid whey. J Food Sci 56(5):1248–1250. https://doi.org/10.1111/j.1365-2621.1991.tb04744.x

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