Enzymatic hydrolysis of ovomucin and the functional and structural characteristics of peptides in the hydrolysates-Reference-Cited by-同舟云学术

Enzymatic hydrolysis of ovomucin and the functional and structural characteristics of peptides in the hydrolysates

Published:2016-02 Issue: Volume:192 Page:107-113
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Abeyrathne E.D.N.S.,Lee H.Y.,Jo C.,Suh J.W.,Ahn D.U.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference29 articles.

1. Sequential separation of lysozyme, ovomucin, ovotransferrin and ovalbumin from chicken egg white;Abeyrathne;Poultry Science,2013

2. Spectrophotometric determination of serum iron at the submicrogram level with a new reagent (Ferrozine);Carter;Analytical Biochemistry,1971

3. Novel antioxidant peptide derived from the ultrafiltrate of ovomucin hydrolysates;Chang;Journal of Agricultural Food Chemistry,2013

4. Protein hydrolysates batch production with angiotensin I-converting enzyme inhibitory activity from egg white;Chiang;Journal of Food and Drug Analysis,2006

5. Enzymatic hydrolysis of ovomucin and effect on foaming properties;Hammershǿj;Food Research International,2008

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