Effect of pH and Heat Treatment on the Antioxidant Activity of Egg White Protein-Derived Peptides after Simulated In-Vitro Gastrointestinal Digestion

The study aimed to analyze pH and heat treatment’s effect in modulating the release of peptides with antioxidant activity after simulated gastrointestinal (GI) digestion of Egg white powder (EWP). EWP samples with neutral (EWPN) and alkaline (EWPA) pH were heat-treated at 20, 60, and 90 °C and analy...

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Detalles Bibliográficos
Autores principales: Rao, Priyanka Singh, Nolasco, Emerson, Handa, Akihiro, Naldrett, Michael J., Alvarez, Sophie, Majumder, Kaustav
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7697783/
https://www.ncbi.nlm.nih.gov/pubmed/33187320
http://dx.doi.org/10.3390/antiox9111114

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7697783/
https://www.ncbi.nlm.nih.gov/pubmed/33187320
http://dx.doi.org/10.3390/antiox9111114

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