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

• Main Authors: A. Zambrowicz (Author), E. Eckert (Author), M. Pokora (Author), A. Dąbrowska (Author), M. Szołtysik (Author), Ł. Bobak (Author), T. Trziszka (Author), J. Chrzanowska (Author)
• Format: Book
• Published: Chiriotti Editori, 2015-12-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

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...