High Hydrostatic Pressure Pretreatment of Whey Protein Isolates Improves Their Digestibility and Antioxidant Capacity

High Hydrostatic Pressure Pretreatment of Whey Protein Isolates Improves Their Digestibility and Antioxidant Capacity

Whey proteins have well-established antioxidant and anti-inflammatory bioactivities. High hydrostatic pressure processing of whey protein isolates increases their in vitro digestibility resulting in enhanced antioxidant and anti-inflammatory effects. This study compared the effects of different dige...

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Bibliographic Details
Main Authors: Michèle M. Iskandar, Larry C. Lands, Kebba Sabally, Behnam Azadi, Brian Meehan, Nadir Mawji, Cameron D. Skinner, Stan Kubow
Format: Article
Language:English
Published: MDPI AG 2015-05-01
Series:Foods
Subjects:
pressurized whey
digestibility
antioxidant
anti-inflammatory
Online Access:http://www.mdpi.com/2304-8158/4/2/184

Internet

http://www.mdpi.com/2304-8158/4/2/184

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