Effects of sonication and high-pressure carbon dioxide processing on enzymatic hydrolysis of egg white proteins

Effects of sonication and high-pressure carbon dioxide processing on enzymatic hydrolysis of egg white proteins

The objectives of this study were to examine the effect of sonication and high-pressure carbon dioxide processing on proteolytic hydrolysis of egg white proteins and antioxidant activity of the obtained hydrolysates. It appeared that the ultrasound pretreatment resulted in an increase in the deg...

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Bibliographic Details
Main Authors: Knežević-Jugović Zorica D., Stefanović Andrea B., Žuža Milena G., Milovanović Stoja L., Jakovetić Sonja M., Manojlović Verica B., Bugarski Branko M.
Format: Article
Language:English
Published: Faculty of Technology, Novi Sad 2012-01-01
Series:Acta Periodica Technologica
Subjects:
Egg white proteins
alcalase
antioxidant activity
ultrasound pretreatment
high-pressure carbon dioxide processing
Online Access:http://www.doiserbia.nb.rs/img/doi/1450-7188/2012/1450-71881243033K.pdf

Internet

http://www.doiserbia.nb.rs/img/doi/1450-7188/2012/1450-71881243033K.pdf

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