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
Impact of the environmental conditions and substrate pre-treatment on whey protein hydrolysis: A review
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DOI: 10.1080/10408398.2014.959115
Abstract: ABSTRACT Proteins in solution are subject to myriad forces stemming from interactions with each other as well as with the solvent media. The role of the environmental conditions, namely pH, temperature, ionic strength remains under-estimated… read more here.
Keywords: environmental conditions; impact; hydrolysis; protein hydrolysis ... See more keywords
Digestion of protein and toxic gluten peptides in wheat bread, pasta and cereal and the effect of a supplemental enzyme mix
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2022.986272
Abstract: There has been an increasing interest in the relationship between wheat digestibility and potential toxicity to the host. However, there is a lack of understanding about temporal profile of digestion of wheat proteins from different… read more here.
Keywords: pasta cereal; bread pasta; supplemental enzyme; protein hydrolysis ... See more keywords