Kinetics of Egg-Yolk Protein Hydrolysis and Properties of Hydrolysates
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DOI: 10.1021/acsomega.3c00517
Abstract: Lecithin-free egg yolk (LFEY) is a byproduct of the extraction of egg-yolk phospholipids, which contain approximately 46% egg yolk proteins (EYPs) and 48% lipids. The enzymatic proteolysis is the alternative to increase the commercial value… read more here.
Keywords: kinetics egg; egg yolk; protein hydrolysis; hydrolysis ... See more keywords