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Influence of degree of hydrolysis on functional properties, antioxidant and ACE inhibitory activities of egg white protein hydrolysate

✍ Scribed by Chen Chen; Yu-Jie Chi; Ming-Yang Zhao; Wei Xu

Book ID
106266945
Publisher
The Korean Society of Food Science and Technology
Year
2012
Tongue
English
Weight
348 KB
Volume
21
Category
Article
ISSN
1226-7708

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## Abstract **BACKGROUND:** Grass carp, with an annual production exceeding 4 Γ— 10^6^ t in China in 2009, has not been developed into a high‐value product. In this study the antioxidant activities and functional properties of grass carp protein hydrolysates prepared with Alcalase 2.4L (HA) and papa