Kinetics of Egg-Yolk Protein Hydrolysis and Properties of Hydrolysates

[Image: see text] Lecithin-free egg yolk (LFEY) is a byproduct of the extraction of egg-yolk phospholipids, which contain approximately 46% egg yolk proteins (EYPs) and 48% lipids. The enzymatic proteolysis is the alternative to increase the commercial value of LFEY. The kinetics of proteolysis in f...

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Detalles Bibliográficos
Autores principales: Rios-Morales, Silvia N., Brito-De La Fuente, Edmundo, Torrestiana-Sánchez, Beatriz
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2023
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10210036/
https://www.ncbi.nlm.nih.gov/pubmed/37251135
http://dx.doi.org/10.1021/acsomega.3c00517

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10210036/
https://www.ncbi.nlm.nih.gov/pubmed/37251135
http://dx.doi.org/10.1021/acsomega.3c00517

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