E-mail

E-mail a Wiley Online Library Link

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

Article first published online: 14 FEB 2013 | DOI: 10.1002/fsn3.27

Thumbnail image of graphical abstract

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.

Complete the form below and we will send an e-mail message containing a link to the selected article on your behalf

Required = Required Field

Choose captcha format: Image or Audio. Click here if you need help.

SEARCH