Optimization of preparation technology of ovalbumin-peptide by complex enzyme and its antialcoholic effect
<b>Objective:</b> This study aimed to verify the antialcoholic activity of ovalbumin peptide and improve the added value of egg products. <b>Methods:</b> Ovalbumin was hydrolyzed by alkaline protease and trypsin. The activity rate of alcohol dehydrogenase (ADH) was taken as i...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
The Editorial Office of Food and Machinery
2022-06-01
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| Series: | Shipin yu jixie |
| Subjects: | |
| Online Access: | http://www.ifoodmm.com/spyjxen/article/abstract/20220530 |