Effect of hydrolysis degree with Alcalase on antioxidant and antigenic properties of whey and colostrum protein hydrolysates

Enzymatic hydrolysis of dairy proteins is aimed to increase their nutritional value and reduce their allergenic properties. It is relevant to study the effects of enzymatic hydrolysis with highly active endopeptidase alсalase on the bioactivity of the whey and colostrum protein components. Dairy hyd...

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Bibliographic Details
Published in:	Journal of Agriculture and Food Research
Main Authors:	Tatsiana M. Halavach, Vladimir P. Kurchenko, Ekaterina I. Tarun, Alexey V. Yantsevich, Veronika V. Shchur, Vasili G. Tsygankow, Aleksey D. Lodygin, Ivan A. Evdokimov, Natasa Poklar Ulrih
Format:	Article
Language:	English
Published:	Elsevier 2024-03-01
Subjects:	Whey Colostrum Enzymatic hydrolysis Alсalase Hydrolysis degree Peptide profile
Online Access:	http://www.sciencedirect.com/science/article/pii/S2666154324000127

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