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Enzymatic Hydrolysis of Egg White Protein Exerts a Hypotensive Effect in Spontaneously Hypertensive Rats
This study was conducted to investigate the hypotensive effect of egg white protein (EWP) hydrolysate (EWH) in spontaneously hypertensive rats (SHRs). The hydrolysis of EWP was effectively performed with a combination of 0.5% bromelain and 1% papain at 50°C for 60 min. The resulting hydrolysate did...
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| Опубликовано в: : | Food Sci Anim Resour |
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| Главные авторы: | , , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Korean Society for Food Science of Animal Resources
2019
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6949517/ https://ncbi.nlm.nih.gov/pubmed/31950113 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2019.e91 |
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