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Comparative Composition and Antioxidant Activity of Peptide Fractions Obtained by Ultrafiltration of Egg Yolk Protein Enzymatic Hydrolysates

The objective of the study was to compare the antioxidant activity of two distinct hydrolysates and their peptide fractions prepared by ultrafiltration (UF) using membranes with molecular weight cut-off of 5 and 1 kDa. The hydrolysates were a delipidated egg yolk protein concentrate (EYP) intensivel...

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Principais autores: Yves Pouliot, Tsutomu Okubo, Lekh R. Juneja, Yoshinori Mine, Bertrand P. Chay Pak Ting, Sylvie F. Gauthier
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2011-07-01
Serier:Membranes
Fag:
egg yolk proteins
enzymatic hydrolysis
ultrafiltration
antioxidant activity
Online adgang:http://www.mdpi.com/2077-0375/1/3/149/
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