The Antioxidant Property of Membrane Separated Whey Protein and Blueberry Juice Fermented Products After In Vitro Digestion

The Antioxidant Property of Membrane Separated Whey Protein and Blueberry Juice Fermented Products After In Vitro Digestion

In this study, different molecular weight cut-off ultrafiltration membranes (100 and 50 kDa) were used to concentrate and separate whey protein and blueberry juice fermented system by lactic acid bacteria (LAB) to demonstrate that the mixed fermentation had a protective effect on LAB and antioxidant...

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Bibliographic Details
Main Authors: Yuxian Wang, Qian Yu, Yufeng Shao, Ruixia Gu, Zhangwei He, Congcong Tang, Wenqiong Wang
Format: Article
Language:English
Published: MDPI AG 2024-11-01
Series:Fermentation
Subjects:
blueberry
whey protein
lactic acid bacteria fermentation
membrane filtration
in vitro gastrointestinal digestion
antioxidant activity
Online Access:https://www.mdpi.com/2311-5637/10/12/609
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