Optimization the preparation of whey protein from pasteurized liquid milk using Response Surface Methodology and Artificial Neural Network Model

Optimization the preparation of whey protein from pasteurized liquid milk using Response Surface Methodology and Artificial Neural Network Model

To produce protein hydrolysates with antioxidant and amino acid activities, whey protein concentrate (WPC) was alcalase-acylated under the optimal conditions in this study using Response Surface Modeling (RSM) and Artificial Neural Network (ANN). Whey protein is a component of milk regarded as a ben...

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Bibliographic Details
Main Authors: Md. Anwar Hossain, Kanika Mitra, Md. Munnaf Hossen, Shammi Akhter
Format: Article
Language:English
Published: Elsevier 2025-06-01
Series:Applied Food Research
Subjects:
Acylation
Amino acid
Antioxidant
Artificial Neural Network
Central composite design
DPPH inhibition
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502225001386
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