Purification and Identification of Tyrosinase Inhibitory Peptides from Egg White Hydrolysate Digested by Papain
碩士 === 靜宜大學 === 化粧品科學系 === 99 === One competitive tyrosinase inhibitory peptide prepared from egg white hydrolysate (EWH) digested by papain was identified. The optimal hydrolysis conditions were pH 5.5, temperature 45℃, reaction time 4 hrs and the enzyme/substrate ratio 12:100. After separation by...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2011
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| Online Access: | http://ndltd.ncl.edu.tw/handle/25750871903252842879 |