Optimized enzymatic hydrolysis and pulsed electric field treatment for production of antioxidant peptides from egg white protein
SongYi Lin1,2, Yang Guo 1, JingBo Liu1, Qi You2, YongGuang Yin3 and Sheng Cheng1,4*
1Laboratory of Nutrition and Functional Food, Jilin University, Changchun, 130062, People’s Republic of China.
2Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA.
3College of Biological and Agricultural Engineering, Jilin University, Changchun, Jilin, 130025,
People’s Republic of China.
4Institution of Hydrology and Water Conservancy of Jilin Province, Changchun, Jilin, 130022, People’s Republic of China.
Email: [email protected]
