Enzymatic preparation and antioxidant activities of protein
hydrolysates from defatted egg yolk
Go-Eun Ko,
Na-Yeong Kwak,
Ha-Eun Nam
et al.
Abstract:This study aimed to investigate the characteristics of protein hydrolysates
derived from defatted egg yolk using various proteolytic enzymes and compare the
antioxidant activity of the resulting hydrolysates. The defatted egg yolk powder
was subjected to enzymatic hydrolysis using four different proteases (alcalase,
bromelain, flavourzyme and neutrase), and the resulting hydrolysates were
evaluated for their ant… Show more
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