Egg Yolk Selenopeptides: Preparation, Characterization, and Immunomodulatory Activity
Qian Zhao,
David Julian McClements,
Junhua Li
et al.
Abstract:In this study, egg yolk selenium peptides (Se-EYP) were prepared using double-enzyme hydrolysis combined with a shearing pretreatment. The properties of the selenopeptides formed were then characterized, including their yield, composition, molecular weight distribution, antioxidant activity, in vitro digestion, and immunomodulatory activity. The peptide yield obtained after enzymatic hydrolysis using a combination of alkaline protease and neutral protease was 74.5%, of which 82.6% had a molecular weight <1000 … Show more
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