Antioxidant and cytoprotective effect of peptides produced by hydrolysis of whey protein concentrate with trypsin

•Hydrolysis conditions by trypsin regulate the antioxidant activity of WPC hydrolysates.•Optimal hydrolysis parameters produce powerful antioxidant peptides at low cost.•Peptides with molecular weight

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Bibliographic Details
Published in:Food chemistry 2020-07, Vol.319, p.126472-126472, Article 126472
Main Authors: Ballatore, María Belén, Bettiol, Marina del Rosario, Vanden Braber, Noelia L., Aminahuel, Carla Aylen, Rossi, Yanina Estefanía, Petroselli, Gabriela, Erra-Balsells, Rosa, Cavaglieri, Lilia René, Montenegro, Mariana Angélica
Format: Article
Language:English
Subjects:
Antioxidants
Cytoprotection
Hydrolysis
Peptides
Trypsin
Whey protein
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Description
Summary:•Hydrolysis conditions by trypsin regulate the antioxidant activity of WPC hydrolysates.•Optimal hydrolysis parameters produce powerful antioxidant peptides at low cost.•Peptides with molecular weight
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2020.126472