Physicochemical properties and radical scavenging activity of whey protein hydrolysate by conjugation with lactose

Whey protein isolate (WPI) has been hydrolysed to whey protein hydrolysate (WPH) using alcalase produced by Bacillus licheniformis at 65℃ for three hours with an enzyme to substrate ratio of 1:50. The WPI and WPH are then conjugated with lactose via Maillard reaction by heating the solution at 95℃ f...

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Bibliographic Details
Main Authors: Norliza Julmohammad, Chin, Se Yong
Format: Conference or Workshop Item
Language:English
English
Published: 2022
Subjects:
Online Access:https://eprints.ums.edu.my/id/eprint/35125/1/ABSTRACT.pdf
https://eprints.ums.edu.my/id/eprint/35125/2/FULL%20TEXT.pdf
https://eprints.ums.edu.my/id/eprint/35125/
https://submit.confbay.com/conf/icfsn2022
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