Antioxidant Effect and Functional Properties of Hydrolysates Derived from Egg-White Protein

This study utilized commercially available proteolytic enzymes to prepare egg-white protein hydrolysates (EPHs) with different degrees of hydrolysis. The antioxidant effect and functionalities of the resultant products were then investigated. Treatment with Neutrase yielded the most α-amino groups (...

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Bibliografiske detaljer
Udgivet i:Korean J Food Sci Anim Resour
Main Authors: Cho, Dae-Yeon, Jo, Kyungae, Cho, So Young, Kim, Jin Man, Lim, Kwangsei, Suh, Hyung Joo, Oh, Sejong
Format: Artigo
Sprog:Inglês
Udgivet: Korean Society for Food Science of Animal Resources 2014
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Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC4597870/
https://ncbi.nlm.nih.gov/pubmed/26761178
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2014.34.3.362
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