Enzymatic Hydrolysis of Egg White Protein Exerts a Hypotensive Effect in Spontaneously Hypertensive Rats

This study was conducted to investigate the hypotensive effect of egg white protein (EWP) hydrolysate (EWH) in spontaneously hypertensive rats (SHRs). The hydrolysis of EWP was effectively performed with a combination of 0.5% bromelain and 1% papain at 50°C for 60 min. The resulting hydrolysate did...

Descripción completa

Detalles Bibliográficos
Autores principales: Lee, Da-Eon, Jung, Tae-Hwan, Jo, Yu-Na, Yun, Sung-Seob, Han, Kyoung-Sik
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6949517/
https://www.ncbi.nlm.nih.gov/pubmed/31950113
http://dx.doi.org/10.5851/kosfa.2019.e91

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6949517/
https://www.ncbi.nlm.nih.gov/pubmed/31950113
http://dx.doi.org/10.5851/kosfa.2019.e91

Ejemplares similares