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. 2019 Jan 18;8(1):34. doi: 10.3390/foods8010034

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© 2019 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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The effects of the concentration of (a) whey protein isolate (WPI) hydrolysate, (b) the mass fraction of NaH₂PO₄, (c) 1-propanol and (d) NaCl on the separation of antioxidant peptides. The scavenging was 2,2′-Azinobis-(3-ethylbenzthiazoline-6-sulphonate) (ABTS) free radical scavenging activity per unit concentration in top phase of Aqueous two-phase extraction (ATPE).