EFFECTS OF HIGH HYDROSTATIC PRESSURE TREATMENT ON THE ANTIOXIDANT ACTIVITIES OF WHEY PROTEIN ISOLATE

来源 :2011 Beijing Internation Conference on Non-thermal Processin | 被引量 : 0次 | 上传用户：tta86

【摘要】

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【作者】

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Mu Taihua Chen Jingwang Sheng Xiaobo Li Penggao

【机构】

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Institute of Agro-Food Science & Technology, Chinese Academy of Agricultural Sciences, Beijing 10019

【出处】

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2011 Beijing Internation Conference on Non-thermal Processin

【发表日期】

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2011年12期

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　　Effects of high hydrostatic pressure (HHP) on the antioxidant activity of bovine whey protein isolate (WPI) hydrolysates by Alcalase, AS1.398, Pepsin and Chymotrypsin were investigated.Degree of hydrolysis (DH), water-soluble antioxidant capacity (ACW) and radical scavenging ability on superoxide-anion (SRSA) of the hydrolysates obtained during or after HHP (100-600 MPa) increased significantly, especially for those obtained during HHE.

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