Optimization of Antioxidant Hydrolysate Produced from Tibetan Egg White with Papain and Its Application in Yak Milk Yogurt

Optimization of Antioxidant Hydrolysate Produced from Tibetan Egg White with Papain and Its Application in Yak Milk Yogurt

The objective of the present study was to produce antioxidant hydrolysate from Tibetan egg white protein hydrolyzed with papain, and to investigate the effect of added papain egg white hydrolysate (PEWH) on the quality characteristics and amino acid profiles of yak milk yogurt. A response surface me...

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Bibliographic Details
Main Authors: Fumin Chi, Ting Liu, Liu Liu, Zhankun Tan, Xuedong Gu, Lin Yang, Zhang Luo
Format: Article
Language:English
Published: MDPI AG 2019-12-01
Series:Molecules
Subjects:
tibetan egg white
papain hydrolysis
antioxidant activity
yak milk yogurt
Online Access:https://www.mdpi.com/1420-3049/25/1/109

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