Comparative composition and antioxidant activity of peptide fractions obtained by ultrafiltration of egg yolk protein enzymatic hydrolysates

Membranes

Volumn 1, Issue 3, 2011, Pages 149-161

  Ting, Bertrand P Chay Pak ^a   Mine, Yoshinori ^b   Juneja, Lekh R ^c   Okubo, Tsutomu ^c   Gauthier, Sylvie F ^a   Pouliot, Yves ^a  

^a LAVAL UNIVERSITY   (Canada)

^b UNIVERSITY OF GUELPH   (Canada)

^c TAIYO KAGAKU CO LTD   (Japan)

Author keywords

Antioxidant activity; Egg yolk proteins; Enzymatic hydrolysis; Ultrafiltration

Indexed keywords

AMINO ACIDS; ANTIOXIDANTS; ENZYMATIC HYDROLYSIS; HYDROLYSIS; MOLECULAR WEIGHT; PEPTIDES; ULTRAFILTRATION;

ANTI-OXIDANT ACTIVITIES; DOT OPERATORS; EGG YOLK PROTEINS; ENZYMATIC HYDROLYSATES; MOLECULAR WEIGHT CUTOFF; OXYGEN RADICAL ABSORBANCE CAPACITIES; PARTIALLY HYDROLYZED; PHOSPHORUS CONTENTS;

PROTEINS;

EID: 80053199073     PISSN: None     EISSN: 20770375     Source Type: Journal    
DOI: 10.3390/membranes1030149     Document Type: Article

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