Marta Pokora, Ewelina Eckert, Aleksandra Zambrowicz, Łukasz Bobak, Marek Szołtysik, Anna Dąbrowska, Józefa Chrzanowska, Antoni Polanowski and Tadeusz Trziszka Biological and functional properties of proteolytic enzyme-modified egg protein by-products Food Science & Nutrition 1
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.
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