About: Antioxidant properties of whey protein hydrolysates as measured by three methods.

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An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Four microbial proteases (Alcalase, Flavourzyme, Neutrase and Protamex) were used for the preparation of whey protein hydrolysates. The aim of this research was to find out whether these hydrolysates can be used as a source of whey derived antioxidants. Hydrolyzed samples, including their unhydrolyzed protein solutions were tested by the ABTS (2,20-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) decolorization assay, by the total radical-trapping potential method and by the assay of liposomes peroxidation (fluorescence photometry). Antioxidant properties were enhanced by hydrolysis in most of cases. Alcalase hydrolysates were found as the most effective antioxidants as determined by ABTS assay (50% of antioxidant activity at 0.1 mg ml-1 of hydrolysate in reaction) and fluorescence photometry. Liposomes were oxidized 50% less (1.1 lM of a-tocopherol equivalent) with Alcalase hydrolysates additive (at 5.85 mg ml-1 of hydrolysate in reaction). Hydrolysates did not inhibit the oxidat Four microbial proteases (Alcalase, Flavourzyme, Neutrase and Protamex) were used for the preparation of whey protein hydrolysates. The aim of this research was to find out whether these hydrolysates can be used as a source of whey derived antioxidants. Hydrolyzed samples, including their unhydrolyzed protein solutions were tested by the ABTS (2,20-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) decolorization assay, by the total radical-trapping potential method and by the assay of liposomes peroxidation (fluorescence photometry). Antioxidant properties were enhanced by hydrolysis in most of cases. Alcalase hydrolysates were found as the most effective antioxidants as determined by ABTS assay (50% of antioxidant activity at 0.1 mg ml-1 of hydrolysate in reaction) and fluorescence photometry. Liposomes were oxidized 50% less (1.1 lM of a-tocopherol equivalent) with Alcalase hydrolysates additive (at 5.85 mg ml-1 of hydrolysate in reaction). Hydrolysates did not inhibit the oxidat (en)
Title	Antioxidant properties of whey protein hydrolysates as measured by three methods. Antioxidant properties of whey protein hydrolysates as measured by three methods. (en)
skos:prefLabel	Antioxidant properties of whey protein hydrolysates as measured by three methods. Antioxidant properties of whey protein hydrolysates as measured by three methods. (en)
skos:notation	RIV/60461373:22330/10:00024313!RIV11-MSM-22330___
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM6046137305)
http://linked.open...iv/cisloPeriodika	6
http://linked.open...vai/riv/dodaniDat	2011
http://linked.open...aciTvurceVysledku	Dryáková, Adriena Čurda, Ladislav
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Vysoká škola chemicko-technologická v Praze / Fakulta potravinářské a biochemické technologie
http://linked.open...dnocenehoVysledku	247152
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/10:00024313
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	whey; protein; hydrolysis; ABTS; TRAP; liposom; antioxidant (en)
http://linked.open.../riv/klicoveSlovo	TRAP ABTS liposom protein antioxidant hydrolysis whey
http://linked.open...odStatuVydavatele	DE - Spolková republika Německo
http://linked.open...ontrolniKodProRIV	[A6B82D2D0AD5]
http://linked.open...i/riv/nazevZdroje	European Food Research and Technology
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	2 (xsd:int)
http://linked.open...cetTvurcuVysledku	5 (xsd:int)
http://linked.open...UplatneniVysledku	2010
http://linked.open...v/svazekPeriodika	230
http://linked.open...iv/tvurceVysledku	Čurda, Ladislav Dryáková, Adriena Korhonen, Hannu Marnila, Pertti Pihlanto, Anne
http://linked.open...ain/vavai/riv/wos	000275538100008
http://linked.open...n/vavai/riv/zamer	Teoretické základy potravinářských a biochemických technologií
issn	1438-2377
number of pages	10 (xsd:int)
http://localhost/t...ganizacniJednotka	22330

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