Biological activity of egg-yolk protein by-product hydrolysates obtained with the use of non-commercial plant protease
Enzymatic hydrolysis leads to improved functional and biological properties of protein by-products, which can be further used as nutraceuticals and protein ingredients for food applications.<br />The present study evaluated ACE-inhibitory, antioxidant and immunostimulating activities in hydrol...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Chiriotti Editori
2015-12-01
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| Series: | Italian Journal of Food Science |
| Subjects: | |
| Online Access: | http://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/377 |