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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| Principais autores: | , , , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Nature Portfolio
2025-12-01
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| Series: | Scientific Reports |
| Assuntos: | |
| Acceso en liña: | https://doi.org/10.1038/s41598-025-27993-9 |
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