Both native ss-lactoglobulin and its modified derivatives (Figure 1) exhibited antioxidant activity when assessed by the FRAP assay (which measures total reducing power of the sample). A positive correlation was observed between antioxidant activity and protein concentration in all samples. Compared to the native protein, the concentration dependence of the antioxidant activity was significantly greater when ss-lactoglobulin was modified with the Maillard reaction (p=0.000) and Enzyme hydrolysis (p=0.022)....
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Field of Research
090805 Food Processing
HERDC Research category
C3 Non-refereed articles in a professional journal
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