Optimized enzymatic hydrolysis and pulsed electric field treatment for production of antioxidant peptides from egg white protein

African Journal of Biotechnology

Volumn 10, Issue 55, 2011, Pages 11648-11657

  Lin, Songyi ^a,b   Guo, Yang ^a   Liu, Jingbo ^a   You, Qi ^b   Yin, Yongguang ^a   Cheng, Sheng ^c  

^a JILIN UNIVERSITY   (China)

^b CLEMSON UNIVERSITY   (United States)

^c Institution of Hydrology and Water Conservancy of Jilin Province   (China)

Author keywords

Antioxidant; Egg white; High intensity pulsed electric field (PEF); Hydrolysis; Response surface methodology (RSM)

Indexed keywords

EGG PROTEIN; EGG WHITE; EGG WHITE PROTEIN; PEPTIDE DERIVATIVE; SUBTILISIN; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; HYDROLYSIS; MOLECULAR WEIGHT; PEPTIDE SYNTHESIS; PROCESS OPTIMIZATION; PULSED ELECTRIC FIELD; REDUCTION; ULTRAFILTRATION;

EID: 80053058142     PISSN: 16845315     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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