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Preparation of Egg White Liquid Hydrolysate (ELH) and Its Radical-Scavenging Activity
In the present study, an optimum protease was selected to hydrolyze the egg white liquid protein for the antioxidant peptides. Alcalase treatment yielded the highest amount of α-amino groups (15.27 mg/mL), while the control (no enzymatic hydrolysis) showed the lowest amount of α-amino groups (1.53 m...
Tallennettuna:
| Julkaisussa: | Prev Nutr Food Sci |
|---|---|
| Päätekijät: | , |
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
The Korean Society of Food Science and Nutrition
2015
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| Aiheet: | |
| Linkit: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4596344/ https://ncbi.nlm.nih.gov/pubmed/26451355 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3746/pnf.2015.20.3.183 |
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