Hydrolysate of ovalbumin: production and evaluation of the functional properties of peptides
Author:
Affiliation:
1. East Siberian State University of Technology and Management
Publisher
The Gorbatov's All-Russian Meat Research Institute
Subject
Food Science,Animal Science and Zoology
Reference28 articles.
1. Du, Z., Li, Y. (2022). Review and perspective on bioactive peptides: A roadmap for research, development, and future opportunities. Journal of Agriculture and Food Research, 9, Article 100353. https://doi.org/10.1016/j.jafr.2022.100353
2. Bhat, Z.F, Kumar, S., Bhat, H.F. (2015). Bioactive peptides of animal origin: a review. Journal of Food Science and Technology, 52, 5377–5392. https://doi.org/10.1007/s13197–015–1731–5
3. He, X.Q., Cao, W.H., Pan, G.K., Yang, L., Zhang, C.H. (2015). Enzymatic hydrolysis optimization of Paphia undulata and lymphocyte proliferation activity of the isolated peptide fractions. Journal of the Science of Food and Agriculture, 96(7), 1544–1553. https://doi.org/10.1002/jsfa.6859
4. Chalamaiah, M., Yu, W., Wu, J. (2018). Immunomodulatory and anticancer protein hydrolysates (peptides) from food proteins: A review. Food Chemistry, 245, 205–222. https://doi.org/10.1016/j.foodchem.2017.10.087
5. Chang, C., Lahti, T., Tanaka, T., Nickersona, M.T. (2018). Egg proteins: fractionation, bioactive peptides and allergenicity. Journal of the Science of Food and Agriculture, 98(15), 5547–5558. https://doi.org/10.1002/jsfa.9150
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