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Table 3 Antioxidant activity of CWP

From: Cheese-whey permeate improves the fitness of Escherichia coli cells during recombinant protein production

 

Folin-Ciocalteau (GAE mg/L)

ABTS (TE µmol/L)

DPPH (TE µmol/L)

CWP

66.08 ± 1.81

706.04 ± 35.96

386.29 ± 27.58

Lactose (170 g/L)

4.74 ± 2.02

13.33 ± 1.65

7.25 ± 3.11

  1. Results were expressed as gallic acid equivalent (GAE) and Trolox equivalent (TE) as mean (± SD) of triplicate measurements of two independent experiments (n = 6) and reported in comparison with an equivalent solution of lactose (170 g/L)
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Biotechnology for Biofuels and Bioproducts

ISSN: 2731-3654

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