Avaliação de hidrolisados de caseína como antioxidantes em produtos cárneos e chocolate branco

@inproceedings{Rossini2008AvaliaoDH,
  title={Avaliaç{\~a}o de hidrolisados de case{\'i}na como antioxidantes em produtos c{\'a}rneos e chocolate branco},
  author={Karina Rossini},
  year={2008}
}
Recent studies indicate that peptides obtained by casein hydrolysis may have antioxidant activity. In this work, previous casein peptides were obtained by enzymatic hydrolysis using Alcalase and Flavourzyme (4h, at 50oC and pH 8), selecting the ones that showed the best characteristics in vitro, related to the antioxidant activity. The enzymatic hydrolysis using Flavourzyme showed the best results, with higher soluble protein and free amino acid content and producing lower molecular weight… CONTINUE READING

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