Effects of two pre-treatment methods on functional properties of egg white protein hydrolysates obtained by pepsin

被引：0
|
作者：
Sun, Shuguo [1 ,2 ,3 ]
Yang, Tao [1 ]
Lin, Qinlu [1 ]
Ma, Meihu [2 ]
Luo, Feijun [1 ]
Liu, Junwen [4 ]
机构：
[1] National Engineering Laboratory for Rice and Byproduct Process, Faculty of Food Science and Engineering, Center South University of Forestry and Technology, Changsha 410004, China
[2] National Research and Development Center For Egg Processing, College of Food Science and Technology Huazhong Agricultural University, Wuhan 430070, China
[3] College of Chemistry and Chemical Engineering, Jishou University, Jishou 416000, China
[4] Department of Histology and Embryology, School of Basic Medical Sciences, Central South University, Changsha, Hunan 410013, China
来源：
Advance Journal of Food Science and Technology | 2013年 / 5卷 / 08期
关键词：
Emulsification - Hydrolysis - Water absorption - Solubility - Irradiation - Proteins;
D O I：
10.19026/ajfst.5.3202
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：1043 / 1048
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