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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...
Autores principales: | Pokora, Marta, Eckert, Ewelina, Zambrowicz, Aleksandra, Bobak, Łukasz, Szołtysik, Marek, Dąbrowska, Anna, Chrzanowska, Józefa, Polanowski, Antoni, Trziszka, Tadeusz |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Blackwell Publishing Ltd
2013
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Materias: | |
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 |
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