Optimization of Antioxidant Hydrolysate Produced from Tibetan Egg White with Papain and Its Application in Yak Milk Yogurt

The objective of the present study was to produce antioxidant hydrolysate from Tibetan egg white protein hydrolyzed with papain, and to investigate the effect of added papain egg white hydrolysate (PEWH) on the quality characteristics and amino acid profiles of yak milk yogurt. A response surface me...

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Detalles Bibliográficos
Autores principales: Chi, Fumin, Liu, Ting, Liu, Liu, Tan, Zhankun, Gu, Xuedong, Yang, Lin, Luo, Zhang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6983162/
https://www.ncbi.nlm.nih.gov/pubmed/31892148
http://dx.doi.org/10.3390/molecules25010109

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6983162/
https://www.ncbi.nlm.nih.gov/pubmed/31892148
http://dx.doi.org/10.3390/molecules25010109

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