Optimized preparation of ACE-inhibitory and antioxidative whey protein hydrolysate using response surface method

Dairy Science and Technology

Volumn 92, Issue 6, 2012, Pages 641-653

  Goudarzi, Mostafa ^a   Madadlou, Ashkan ^b   Mousavi, Mohammad E ^a   Emam Djomeh, Zahra ^a  

^a UNIVERSITY OF TEHRAN   (Iran)

^b IRANIAN RESEARCH ORGANIZATION FOR SCIENCE AND TECHNOLOGY IROST   (Iran)

Author keywords

ACE inhibitory activity; Antioxidant activity; Flavourzyme; Response surface method; Whey protein isolate

Indexed keywords

ACE-INHIBITORY ACTIVITY; ANTIOXIDANT ACTIVITIES; FLAVOURZYME; RESPONSE SURFACE METHOD; WHEY PROTEIN ISOLATE;

ALKALINITY; BIOACTIVITY; ENZYMES; HYDROLYSIS; OPTIMIZATION; PEPTIDES; SURFACE PROPERTIES;

INTEGRATED CIRCUIT MANUFACTURE;

EID: 84872077719     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1007/s13594-012-0081-6     Document Type: Article

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