Effects of thermal, microwave, and ultrasound pretreatments on antioxidative capacity of enzymatic milk protein concentrate hydrolysates
The antioxidant capacity of milk protein concentrate (MPC) subjected to hydrolysis with digestive enzymes (pepsin and trypsin) after heat (HT), microwave (MW) and ultrasound (US) pretreatments were investigated using DPPH radical scavenging and ferric reducing antioxidative power (FRAP) assays. Pret...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2015-10-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464614003740 |