Advances in Understanding the Antioxidant and Antigenic Properties of Egg-Derived Peptides

Pepsin, trypsin and proteinase K were used in the present study to hydrolyse the proteins from whole eggs, yolks or whites, and the resulting hydrolysates were characterised in terms of antioxidant and IgE-binding properties, using a combination of in vitro and in silico methods. Based on the degree...

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Opis bibliograficzny

Główni autorzy:	Mihaela Brumă (Călin), Ina Vasilean, Leontina Grigore-Gurgu, Iuliana Banu, Iuliana Aprodu
Format:	Artigo
Język:	Inglês
Wydane:	MDPI AG 2024-03-01
Seria:	Molecules
Hasła przedmiotowe:	egg proteins proteolytic enzymes hydrolysis degree antioxidant activity antigenic properties
Dostęp online:	https://www.mdpi.com/1420-3049/29/6/1327
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