Functional properties and emulsion stability of wheat gluten hydrolysates produced by endopeptidases from <i>Bacillus licheniformis</i> and <i>Bacillus amyloliquefaciens</i>
Functional properties and emulsion stability of wheat gluten hydrolysates produced by endopeptidases from Bacillus licheniformis and Bacillus amyloliquefaciens

Atefeh Niazi; Homa Torabizadeh

Volume 5, Issue 1 , June 2022, , Pages 76-85

http://dx.doi.org/10.22059/jfabe.2022.338961.1110

Abstract
  Gluten hydrolysates (GHs) were prepared using endopeptidases, alcalase, and neutrase. Characteristics of both enzymes including UV spectrophotometry, protein content, enzyme activity, ...  Read More
Effect of alcalase-mediated hydrolysis on the free radical scavenging activity and reducing power of whey protein isolate
Effect of alcalase-mediated hydrolysis on the free radical scavenging activity and reducing power of whey protein isolate

Zeinab Mehdipour Biregani; Hamed Ahari

Volume 4, Issue 1 , June 2021, , Pages 58-62

http://dx.doi.org/10.22059/jfabe.2021.317538.1081

Abstract
  In the present study, the effect of enzymatic hydrolysis on the antioxidant properties of whey protein isolate (WPI) was studied. Therefore, the whey protein solution was hydrolyzed ...  Read More