Improvement of antioxidant properties of egg white protein enzymatic hydrolysates by membrane ultrafiltration

Improvement of antioxidant properties of egg white protein enzymatic hydrolysates by membrane ultrafiltration

The production of bioactive peptides from egg white proteins (EWPs) and their separation are emerging areas with many new applications. The objective of this study was to compare antioxidant activity of three distinct EWP hydrolysates and their peptide fractions prepared by membrane ultr...

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Bibliographic Details
Main Authors: Jovanović Jelena R., Stefanović Andrea B., Žuža Milena G., Jakovetić Sonja M., Šekuljica Nataša Ž., Bugarski Branko M., Knežević-Jugović Zorica D.
Format: Article
Language:English
Published: Association of Chemical Engineers of Serbia 2016-01-01
Series:Hemijska Industrija
Subjects:
antioxidant derived egg white peptides
membrane ultrafiltration
ultrasound pretreatment
hydrolysis
alcalase
Online Access:http://www.doiserbia.nb.rs/img/doi/0367-598X/2016/0367-598X1500047J.pdf

Internet

http://www.doiserbia.nb.rs/img/doi/0367-598X/2016/0367-598X1500047J.pdf

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