Evolution of physicochemical and antioxidant properties of whey protein isolate during fibrillization process
Food Chemistry(2021)
摘要
•Whey protein isolate fibrils was characterized under different heating time.•Increasing content of fibrils was formed with prolonged incubation time.•Antioxidant activity of fibrils was improved and was heating time-dependent.•Structure change and exposed amino acids altered the antioxidant activity.
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关键词
Whey protein isolate,Fibrils,Heating time,Conversion,Microstructure,Antioxidant activity
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