Assessment of different proteases on degree of hydrolysis, functional properties and radical scavenging activities of salted duck egg white hydrolysate-Reference-Cited by-同舟云学术

Assessment of different proteases on degree of hydrolysis, functional properties and radical scavenging activities of salted duck egg white hydrolysate

Published:2019-05-21 Issue:6 Volume:56 Page:3137-3144
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Venkatachalam Karthikeyan^ORCID,Nagarajan Muralidharan

Funder

Prince of Songkla University

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-019-03645-5.pdf

Reference37 articles.

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3. Benjakul S, Morrissey MT (1997) Protein hydrolysates from Pacific whiting solid wastes. J Agric Food Chem 45:3423–3430. https://doi.org/10.1021/jf970294g

4. Chen YC, Chang HS, Wang CT, Cheng FY (2009) Antioxidative activities of hydrolysates from duck egg white using enzymatic hydrolysis. Asian-Australas J Anim Sci 22:1587–1593. https://doi.org/10.5713/ajas.2009.90119

5. Cho YD, Jo K, Cho YS, Kim MJ, Lim K, Suh JH, Oh S (2014) Antioxidant effect and functinoal properties of hydrolysates derived from egg-white protein. Korean J Food Sci Anim Res 34:362–371. https://doi.org/10.5851/kosfa.2014.34.3.362

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