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- W2364440893 abstract "Whey protein was hydrolyzed in different ways,the antibacterial ability and the degree of hydrolysis of hydrolysates were measured,and their correlation was studied.The results showed that hydrolysates of whey protein at a certain degree of hydrolysis had a significant antibacterial ability.The antibacterial ability of hydrolysates was closely related to the degree of hydrolysis(r = 0.9740 when hydrolysis degree was less than 12 mg free amino acids/mL;r=-0.9468 when hydrolysis degree was higher than 12 mg of free amino acids/mL).An optimal degree of hydrolysis was found under different hydrolysis conditions when whey protein was hydrolyzed by trypsase.At this optimal degree of hydrolysis(10—12 mg of free amino acids/mL),the hydrolysates of whey protein showed the highest antimicrobial activity.Hydrolysates prepared by hydrochloric acid showed significantly lower antibacterial capacity and poorer stability when compared to those prepared by trypsase.In summary,this study demonstrated that appropriate hydrolysis could significantly improve the antimicrobial capacity of whey protein hydrolysates.The optimum hydrolysis degree was in the range of 10—12 mg of free amino acids/mL.Whey protein could potentially be used for the development of new natural food preservatives." @default.
- W2364440893 created "2016-06-24" @default.
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- W2364440893 date "2013-01-01" @default.
- W2364440893 modified "2023-09-24" @default.
- W2364440893 title "Relationship between Hydrolysis Degree and Antibacterial Capability for Whey Protein" @default.
- W2364440893 hasPublicationYear "2013" @default.
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