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Antioxidative Activities of Hydrolysates from Duck Egg White Using Enzymatic Hydrolysis
Duck Egg White Hydrolysis Antioxidant Activities
2016/5/3
Duck egg white (DEW) hydrolysates were prepared by five enzymes (papain, trypsin, chymotrypsin, alcalase, and flavourzyme) and their antioxidant activities investigated in this study. DEW hydrolyzed w...
Improvement of Functional Properties of Egg White Protein through Glycation and Phosphorylation by Dry-heating
Egg White Protein Phosphorylation Dry-heating Maillard Reaction Functional Property
2016/4/29
Egg white protein (EWP) was glycated with maltopentaose (MP) through the Maillard reaction and subsequently phosphorylated by 85??C dry-heating at pH 4.0 for 1 d in the presence of pyrophosphate. The ...
