Effect of enzyme type and hydrolysis time on antibacterial and antioxidant activity of whey protein

HIGHLIGHTS

• who: HP from the (Faculty of Agriculture, Benha UniversityDepartSci, Roskilde University, Roskilde, Denmark. have published the research work: EFFECT OF ENZYME TYPE AND HYDROLYSIS TIME ON ANTIBACTERIAL AND ANTIOXIDANT ACTIVITY OF WHEY PROTEIN, in the Journal: (JOURNAL)
• how: In this work five different enzymes were used each with its own specificity and cleavage site to produce various bovine whey protein hydrolysates. This result was consistent with previous findings concluding that tryptic and chymotryptic hydrolysates of whey proteins had no antibacterial activity(52) despite previous studies elucidating antibacterial peptides from tryptic hydrolysis of u03b1-lactalbumin u03b2lactoglobulin . . .
  

   

  

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