Hydrolysis kinetics amino acid profiling and antioxidant properties of enzymatic hydrolysates from desalted egg white

Abstract Salted egg white is a nutrient-rich by-product that is usually discarded due to its high salt content. It has strong potential for value-added transformation through enzymatic hydrolysis. This study aimed to generate peptide-rich hydrolysates with antioxidant potential from desalted salted...

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Hlavní autoři:	Saowaluk Rungchang, Chayanid Sringarm, Sonthaya Numthuam, Naruemon Tosuk, Tipawan Thongsuk, Mahattanee Phinyo, Thunnalin Winuprasith, Sudarat Jiamyangyuen
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Nature Portfolio 2025-12-01
Edice:	Scientific Reports
Témata:	Desalted egg white Enzymatic hydrolysis Amino acid profiling Antioxidant activity Enzyme synergy
On-line přístup:	https://doi.org/10.1038/s41598-025-27993-9
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