Biological activity of egg-yolk protein by-product hydrolysates obtained with the use of non-commercial plant protease

• Главные авторы: A. Zambrowicz (Автор), E. Eckert (Автор), M. Pokora (Автор), A. Dąbrowska (Автор), M. Szołtysik (Автор), Ł. Bobak (Автор), T. Trziszka (Автор), J. Chrzanowska (Автор)
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• Опубликовано: Chiriotti Editori, 2015-12-01T00:00:00Z.
• Предметы: article
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Enzymatic hydrolysis leads to improved functional and biological properties of protein by-products, which can be further used as nutraceuticals and protein ingredients for food applications.<br />The present study evaluated ACE-inhibitory, antioxidant and immunostimulating activities in hydrol...