Effect of pH and Heat Treatment on the Antioxidant Activity of Egg White Protein-Derived Peptides after Simulated In-Vitro Gastrointestinal Digestion

• 主要な著者: Priyanka Singh Rao (著者), Emerson Nolasco (著者), Akihiro Handa (著者), Michael J. Naldrett (著者), Sophie Alvarez (著者), Kaustav Majumder (著者)
• フォーマット: 図書
• 出版事項: MDPI AG, 2020-11-01T00:00:00Z.
• 主題: article
• オンライン･アクセス: Connect to this object online.

The study aimed to analyze pH and heat treatment's effect in modulating the release of peptides with antioxidant activity after simulated gastrointestinal (GI) digestion of Egg white powder (EWP). EWP samples with neutral (EWPN) and alkaline (EWPA) pH were heat-treated at 20, 60, and 90 °C and...