Comparative Composition and Antioxidant Activity of Peptide Fractions Obtained by Ultrafiltration of Egg Yolk Protein Enzymatic Hydrolysates

Comparative Composition and Antioxidant Activity of Peptide Fractions Obtained by Ultrafiltration of Egg Yolk Protein Enzymatic Hydrolysates

The objective of the study was to compare the antioxidant activity of two distinct hydrolysates and their peptide fractions prepared by ultrafiltration (UF) using membranes with molecular weight cut-off of 5 and 1 kDa. The hydrolysates were a delipidated egg yolk protein concentrate (EYP) intensivel...

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Bibliographic Details
Main Authors: Yves Pouliot, Tsutomu Okubo, Lekh R. Juneja, Yoshinori Mine, Bertrand P. Chay Pak Ting, Sylvie F. Gauthier
Format: Article
Language:English
Published: MDPI AG 2011-07-01
Series:Membranes
Subjects:
egg yolk proteins
enzymatic hydrolysis
ultrafiltration
antioxidant activity
Online Access:http://www.mdpi.com/2077-0375/1/3/149/

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http://www.mdpi.com/2077-0375/1/3/149/

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