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Ovomucin is a bioactive egg white glycoprotein responsible for its gel-like properties and is believed to be involved in egg white thinning, a natural process that occurs during storage. Ovomucin is composed of two subunits: a carbohydrate-rich β-ovomucin and a carbohydrate-poor α-ovomucin....
Production Optimization and Sensory Evaluation of Egg White Protein Hydrolysate with Angiotensin I Converting Enzyme Inhibitory ActivityDownload
Egg proteins are a well-known rich source of bioactive peptides with inhibitory activity against angiotensin I converting enzyme (ACE), a key enzyme responsible for the regulation of blood pressure. Peptides with ACE inhibitory activity could have potential application for prevention of high...
Egg is one of the major food allergens that affects 1.6~3.2% of the infants and young children population. The objective of this study is to reduce the egg white IgE binding ability by lactobacilli or Aspergillus oryzae fermentation. Modifications of egg white proteins during fermentation were...