Studies on antioxidative activities of hydrolysates from duck egg yolk protein
碩士 === 東海大學 === 食品科學系 === 98 === In our study, duck egg yolk protein (DEYP) were hydrolyzed using Alcalase (A), Flavourzyme (F) and mixed enzyme (M) (A+F；1:1) to prepare hydrolysate AH, FH and MH, respectitively. During hydrolysis of 0-12 hr, degree of hydrolysis (DH) increased as hydrolysis time (H...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2010
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| Online Access: | http://ndltd.ncl.edu.tw/handle/30250581107084326750 |