Effects of two pre-treatment methods on functional properties of egg white protein hydrolysates obtained by pepsin

Advance Journal of Food Science and Technology

Volumn 5, Issue 8, 2013, Pages 1043-1048

  Sun, Shuguo ^a,b,c   Yang, Tao ^a   Lin, Qinlu ^a   Ma, Meihu ^b   Luo, Feijun ^a   Liu, Junwen ^d  

^a CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY   (China)

^b HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^c JISHOU UNIVERSITY   (China)

^d CENTRAL SOUTH UNIVERSITY   (China)

Author keywords

Egg white protein hydrolysates; Emulsifying activity; Hydrolysis; Microwave irradiation; Water absorption ability

Indexed keywords

BIOLOGICAL MATERIALS; EMULSIFICATION; HYDROLYSIS; IRRADIATION; MICROWAVE IRRADIATION; PROTEINS; SOLUBILITY;

ABSORPTION ABILITIES; CONVENTIONAL HEATING; EGG WHITE PROTEINS; EMULSIFYING ACTIVITY; EMULSIFYING ACTIVITY INDICES; FUNCTIONAL PROPERTIES; OIL ABSORPTION CAPACITY; PRETREATMENT METHODS;

WATER ABSORPTION;

EID: 84880953001     PISSN: 20424868     EISSN: 20424876     Source Type: Journal    
DOI: 10.19026/ajfst.5.3202     Document Type: Article

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