Egg Yolk as a New Source of Peptides with Antioxidant and Antimicrobial Properties

Egg Yolk as a New Source of Peptides with Antioxidant and Antimicrobial Properties

A significant increase in interest in food-derived peptides obtained mostly through enzymatic reactions has been observed in the past few years. One of the best sources of bioactive peptides are defatted egg yolk proteins, which can potentially find application as high-quality nutritional supplement...

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Bibliographic Details
Main Authors: Michał Czelej, Tomasz Czernecki, Katarzyna Garbacz, Jacek Wawrzykowski, Monika Jamioł, Katarzyna Michalak, Natalia Walczak, Agata Wilk, Adam Waśko
Format: Article
Language:English
Published: MDPI AG 2023-09-01
Series:Foods
Subjects:
antioxidation
egg yolk
enzymatic hydrolysis
bioactive peptides
proteins
Online Access:https://www.mdpi.com/2304-8158/12/18/3394

Internet

https://www.mdpi.com/2304-8158/12/18/3394

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