Antioxidant Effect and Functional Properties of Hydrolysates Derived from Egg-White Protein

This study utilized commercially available proteolytic enzymes to prepare egg-white protein hydrolysates (EPHs) with different degrees of hydrolysis. The antioxidant effect and functionalities of the resultant products were then investigated. Treatment with Neutrase yielded the most α-amino groups (...

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Detalles Bibliográficos
Autores principales: Cho, Dae-Yeon, Jo, Kyungae, Cho, So Young, Kim, Jin Man, Lim, Kwangsei, Suh, Hyung Joo, Oh, Sejong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4597870/
https://www.ncbi.nlm.nih.gov/pubmed/26761178
http://dx.doi.org/10.5851/kosfa.2014.34.3.362

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4597870/
https://www.ncbi.nlm.nih.gov/pubmed/26761178
http://dx.doi.org/10.5851/kosfa.2014.34.3.362

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