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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Bibliographic Details
Published in:Food Sci Anim Resour
Main Authors: Lee, Da-Eon, Jung, Tae-Hwan, Jo, Yu-Na, Yun, Sung-Seob, Han, Kyoung-Sik
Format: Artigo
Language:Inglês
Published: Korean Society for Food Science of Animal Resources 2019
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Article
Online Access: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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