Production of egg white hydrolysate by digestion with pineapple bromelain: optimization, evaluation and antioxidant activity study
Autor: | P.V. Suresh, Lidiya C. Johny, Tanaji G. Kudre |
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Rok vydání: | 2021 |
Předmět: | |
Zdroj: | Journal of Food Science and Technology |
ISSN: | 0975-8402 0022-1155 |
Popis: | Chicken egg white is known to be an excellent source of good quality proteins to make hydrolysate with potential bioactive properties. Enzymatic digestion is a well-known method to produce protein hydrolysates; however, the type of enzyme determines the bioactive potential of the protein hydrolysates due to difference in their catalytic specificity. In this study, process optimization, production and evaluation of whole egg white protein hydrolysate (WEWPH) using pineapple bromelain through the Box-Behnken design were carried out. The design experiment (r2 = 0.9557) displayed a significant (p |
Databáze: | OpenAIRE |
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