Biological activity of egg-yolk protein by-product hydrolysates obtained with the use of non-commercial plant protease

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...

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Bibliographic Details
Main Authors: A. Zambrowicz, E. Eckert, M. Pokora, A. Dąbrowska, M. Szołtysik, Ł. Bobak, T. Trziszka, J. Chrzanowska
Format: Article
Language:English
Published: Chiriotti Editori 2015-12-01
Series:Italian Journal of Food Science
Subjects:
egg yolk proteins, Cucurbita ficifolia protease, hydrolysis, antioxidant, ACE-inhibitory activity, immunostimulating activity
Online Access:http://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/377

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