Egg White Hydrolysate Retains the Nutritional Value of Proteins and Is Quickly Absorbed in Rats

Egg white protein has a high net protein utilisation, with a score of 100 in the amino acid rating system. Although the enzymatic breakdown of egg white yields hydrolysates that are rapidly absorbed and various physiological activities can be expected from them, flavouring egg white to meet taste re...

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Detalles Bibliográficos
Autores principales: Matsuoka, Ryosuke, Kurihara, Hitoshi, Nishijima, Noriaki, Oda, Yoshifumi, Handa, Akihiro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2019
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6732637/
https://www.ncbi.nlm.nih.gov/pubmed/31534442
http://dx.doi.org/10.1155/2019/5475302

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6732637/
https://www.ncbi.nlm.nih.gov/pubmed/31534442
http://dx.doi.org/10.1155/2019/5475302

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