Przemysl Chemiczny, Vol.93, No.8, 1333-1338, 2014
Use of enzymatic hydrolysis of whey proteins for the preparation of peptides with an antioxidant activity
alpha-Lactalbumin, beta-lactoglobulin and whey protein concentrate were degraded with serine protease isolated from Yarrowia lipolytica yeast for 24 h. The reaction course was followed by degree of hydrolysis (20-51%), chromatog. and electroforesis. The antioxidant activity was detd. by free radical scavenging, Fe3+ redn. and Fe2+ chelating activity. The whey protein hydrolyzate showed the highest antioxidant activity after 24 h long hydrolysis.