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The objective of the study was to examine the sensitivity of whey protein functionality to oxidizing radicals. Whey protein isolate (WPI) was oxidatively stressed by incubation at 20 °C for 3, 5, and 10 h in hydroxyl radical-generating media containing 0.1 mM ascorbic acid, 0.1 mM FeCl3, and 1–10 mM H2O2. Protein solubility decreased (P < 0.05) with increasing H2O2 concentrations and oxidation...
Antioxidant activity and functional properties of porcine blood plasma protein hydrolysates (PPH) prepared with Alcalase at 6.2%, 12.7% and 17.6% of degree of hydrolysis (DH) were investigated. The PPH showed stronger radical-scavenging ability and possessed stronger Cu 2+ -chelation ability and a reducing power compared to non-hydrolysed plasma protein (P<0.05). The antioxidant activity...
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