Changes in structure and antioxidant activity of β-lactoglobulin by ultrasound and enzymatic treatment

Effects of ultrasound (20–40% amplitudes at 45–55 °C) and enzymatic (pepsin and trypsin) treatment on structure and antioxidant activity of β-lactoglobulin were studied. Changes in structure of β-lactoglobulin were investigated using spectroscopy techniques and changes in antioxidant activity were measured by chemical and cellular-based assays. Ultrasound treatment had considerable impact on the structure of β-lactoglobulin and increased the...