Optimization of egg yolk protein hydrolysis by RSM and properties of hydrolysates

The effect of temperature, pH, and the enzyme-to-substrate ratio (E/S) on the degree of hydrolysis (DH) of lecithin-free egg yolk (LFEY) protein was optimized by using response surface methodology (RSM). A factorial design was applied to maximize DH and the initial reaction rate (V0). The DH values...

Disgrifiad llawn

Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Cyhoeddwyd yn:Journal of Applied Research and Technology
Prif Awduron: S. N. Rios Morales, E. Brito de la Fuente, M. G. Aguilar Uscanga, B. Torrestiana Sánchez
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: Universidad Nacional Autónoma de México 2023
Pynciau:
Ingeniería
Lecithin
alcalase
Hydrolysis
oligopeptides
free egg yolk protein
Mynediad Ar-lein:https://www.redalyc.org/articulo.oa?id=47480084003
https://www.redalyc.org/journal/474/47480084003/
https://www.redalyc.org/journal/474/47480084003/html/
https://www.redalyc.org/journal/474/47480084003/47480084003.epub
https://www.redalyc.org/journal/474/47480084003/movil
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