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This paper shows the potential role of different ovine casein fractions and their hydrolysates to exert antioxidant activity. ABTS·+ decolorization assay was used to evaluate the antioxidant activity of the casein fractions (β-, κ- and αs-caseins) before and after their hydrolysis by pepsin, trypsin and chymotrypsin. Although the antioxidant activity increased in all the fractions after hydrolysis,...
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