Comparative Composition and Antioxidant Activity of Peptide Fractions Obtained by Ultrafiltration of Egg Yolk Protein Enzymatic Hydrolysates

The objective of the study was to compare the antioxidant activity of two distinct hydrolysates and their peptide fractions prepared by ultrafiltration (UF) using membranes with molecular weight cut-off of 5 and 1 kDa. The hydrolysates were a delipidated egg yolk protein concentrate (EYP) intensivel...

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Detalles Bibliográficos
Autores principales: Chay Pak Ting, Bertrand P., Mine, Yoshinori, Juneja, Lekh R., Okubo, Tsutomu, Gauthier, Sylvie F., Pouliot, Yves
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2011
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4021898/
https://www.ncbi.nlm.nih.gov/pubmed/24957729
http://dx.doi.org/10.3390/membranes1030149

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4021898/
https://www.ncbi.nlm.nih.gov/pubmed/24957729
http://dx.doi.org/10.3390/membranes1030149

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