Antioxidant, angiotensin-converting enzyme inhibitory activity and other functional properties of egg white proteins and their derived peptides

Antioxidant, angiotensin-converting enzyme inhibitory activity and other functional properties of egg white proteins and their derived peptides – A review

Published:2018-04 Issue:4 Volume:97 Page:1462-1468
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Abeyrathne E.D.N.S.,Huang X.,Ahn D.U.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/97/4/1462/24374043/pex399.pdf

Reference61 articles.

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3. Enzymatic hydrolysis of ovomucoid and the functional properties of its hydrolysates;Abeyrathne;Poult. Sci.,2015

4. Sequential separation of lysozyme, ovomucin, ovotransferrin and ovoalbumin from chicken egg white;Abeyrathne;Poult. Sci.,2014

5. Enzymatic hydrolysis of ovomucin and the functional structural characteristics of peptides in the hydrolysates;Abeyrathne;Food Chem.,2016

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