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Ultrasound-induced changes in functional properties of egg white proteins and in their susceptibility to enzymatic hydrolysis
(Slovakia : Slovak Society of Chemical Engineering, 2014)
The effects of the ultrasound pretreatment on functional properties of egg white proteins (EWPs) and
their subsequent hydrolysis by Alcalase were investigated. Functional properties of the obtained
hydrolysates were ...
Antioxidant activity and functional properties of peptides derived from egg white proteins by two-step enzymatic hydrolysis
(Skopje, Macedonia : Consulting and training center - KEY, 2014)
The objective of this study was to investigate the effect of ultrasound pretreatment on two-step enzymatic hydrolysis of egg white proteins (EWPs) using commercial food-grade proteases as well as evaluating some functional ...
Kinetic model of the hydrolysis of egg white proteins by Alcalase
(Belgrade : Serbian Chemical Society, 2013)
The kinetics of hydrolysis of egg white proteins by Alcalase 2.4L (protease from Bacillus licheniformis) was investigated. In this paper, the main objective was to determine the
appropriate empirical model for the proteolytic ...
Аntioxidant activity of peptide fractions obtained by membrane ultrafiltration of egg white protein enzymatic hydrolysates
(Zvornik : Tehnološki fakultet, 2015)
The objective of this research was a production of egg white protein hydrolysates with improved antioxidant properties. For this purpose, a thermal and ultrasound pretreated egg white proteins were intensively hydrolysed ...
Structural and functional characterization of papain-assisted ultrasound pretreated egg white hydrolysis
(Portugal : Proteomass, 2016)
The main objective of this research is to quantitatively investigate the impact of high intensity
ultrasound waves generated by probe-type sonicator on the selected functional and structural properties of papainassisted ...
Hydrolysis of egg white and wheat proteins with protease from bacillus licheniformis: fractionation and identification of bioactive peptides
(Bratislava, SK : Slovak Society of Chemical Engineering, 2015)
Wheat gluten is a relatively inexpensive industrial byproduct from wheat starch processing, and in
Europe also from manufacturing of bioethanol fuel. Egg producers are also faced with problems of
excess of egg white ...
Biochemical and funcional properties of egg white hydrolysates produced by different proteases
(Belgrade : Serbian Chemical Society, 2013)
Enzymatic hydrolysis of egg white proteins (EWPs) has shown a great potential to improve their functional properties such as increased solubility, stability, and digestibility while still retaining their nutrition value. ...