Biological and functional properties of proteolytic enzyme-modified egg protein by-products

Enzymatic hydrolysis led to improve functional properties and biological activity of protein by-products, which can be further used as protein ingredients for food and feed applications. The effects of proteolytic enzyme modification of egg-yolk protein preparation (YP) and white protein preparation...

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Detalles Bibliográficos
Autores principales: Pokora, Marta, Eckert, Ewelina, Zambrowicz, Aleksandra, Bobak, Łukasz, Szołtysik, Marek, Dąbrowska, Anna, Chrzanowska, Józefa, Polanowski, Antoni, Trziszka, Tadeusz
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Blackwell Publishing Ltd 2013
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3967756/
https://www.ncbi.nlm.nih.gov/pubmed/24804027
http://dx.doi.org/10.1002/fsn3.27

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3967756/
https://www.ncbi.nlm.nih.gov/pubmed/24804027
http://dx.doi.org/10.1002/fsn3.27

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