Influence of degree of hydrolysis on functional properties, antioxidant and ACE inhibitory activities of egg white protein hydrolysate

Food Science and Biotechnology

Volumn 21, Issue 1, 2012, Pages 27-34

  Chen, Chen ^a   Chi, Yu Jie ^a   Zhao, Ming Yang ^b   Xu, Wei ^a  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

^b CHINA PHARMACEUTICAL UNIVERSITY   (China)

Author keywords

ACE inhibition; antioxidant; egg white protein hydrolysate; functional property; ultrafiltration

Indexed keywords

ACE INHIBITION; ACE-INHIBITORY ACTIVITY; ANTIOXIDANT; BIOACTIVE PROPERTIES; CONTROLLED HYDROLYSIS; CONVERTING ENZYME; DEGREE OF HYDROLYSIS; EGG WHITE PROTEINS; FOAMING PROPERTIES; FUNCTIONAL PROPERTIES; INHIBITORY ACTIVITY; LIPID PEROXIDATION; NUTRACEUTICALS; RADICAL SCAVENGING ACTIVITY; REDUCING POWER;

EMULSIFICATION; ULTRAFILTRATION;

HYDROLYSIS;

EID: 84862874630     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-012-0004-6     Document Type: Article

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