Biological and functional properties of proteolytic enzyme-modified egg protein by-products (pages 184–195)
Marta Pokora, Ewelina Eckert, Aleksandra Zambrowicz, Łukasz Bobak, Marek Szołtysik, Anna Dąbrowska, Józefa Chrzanowska, Antoni Polanowski and Tadeusz Trziszka
Article first published online: 14 FEB 2013 | DOI: 10.1002/fsn3.27
Enzymatic hydrolysis significantly improved functional properties and biological activity of protein by-products. Improved functional properties and high levels of antioxidant and antihypertensive activity were obtained for egg-protein hydrolysates. This study indicated that egg-protein by-products hydrolysates could be used in foods as natural antioxidants and functionality enhancers.