Effect of pH and Heat Treatment on the Antioxidant Activity of Egg White Protein-Derived Peptides after Simulated In-Vitro Gastrointestinal Digestion

Effect of pH and Heat Treatment on the Antioxidant Activity of Egg White Protein-Derived Peptides after Simulated In-Vitro Gastrointestinal Digestion

The study aimed to analyze pH and heat treatment’s effect in modulating the release of peptides with antioxidant activity after simulated gastrointestinal (GI) digestion of Egg white powder (EWP). EWP samples with neutral (EWPN) and alkaline (EWPA) pH were heat-treated at 20, 60, and 90 °C and analy...

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Bibliographic Details
Main Authors: Priyanka Singh Rao, Emerson Nolasco, Akihiro Handa, Michael J. Naldrett, Sophie Alvarez, Kaustav Majumder
Format: Article
Language:English
Published: MDPI AG 2020-11-01
Series:Antioxidants
Subjects:
egg white powder
heat treatment
protein aggregation
simulated digestion
antioxidant activity
peptide profile
Online Access:https://www.mdpi.com/2076-3921/9/11/1114

Internet

https://www.mdpi.com/2076-3921/9/11/1114

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