Biological and functional properties of proteolytic enzyme‐modified egg protein by‐products

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Biological and functional properties of proteolytic enzyme-modified egg protein by-products

Enzymatic hydrolysis led to improve functional properties and biological activity of protein by-products, which can be further used as protein ingredients for food and feed applications. The effects of proteolytic enzyme modification of egg-yolk protein preparation (YP) and white protein preparation (WP), obtained as the by-products left during the course of lecithin, lysozyme, and cystatin iso...

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ژورنال

عنوان ژورنال: Food Science & Nutrition

سال: 2013

ISSN: 2048-7177,2048-7177

DOI: 10.1002/fsn3.27