Antioxidant and cytoprotective effect of peptides produced by hydrolysis of whey protein concentrate with trypsin-Reference-Cited by-同舟云学术

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

Published:2020-07 Issue: Volume:319 Page:126472
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

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

Funder

Ministerio de Ciencia y Tecnología de la provincia de Córdoba

Universidad Nacional de Río Cuarto

SECYT

PPI

Universidad de Buenos Aires

UBACyT

CONICET

Agencia Nacional de Promoción Científica y Tecnológica

TOF

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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3. Whey protein concentrate (WPC) production: environmental impact assessment;Bacenetti;Journal of Food Engineering,2018

4. Whey as a source of peptides with remarkable biological activities;Brandelli;Food Research International,2015

5. Influence of hydrolysis temperature and pH on the selective hydrolysis of whey proteins by trypsin and potential recovery of native alpha-lactalbumin;Cheison;International Dairy Journal,2011

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