Functional Profile of Enzymatic Hydrolysates in Food Proteins

Food allergy is a matter of global concern, proteins being a popular allergen worldwide. Enzymatic protein hydrolysates serve as hypoallergenic components in functional foods. This article describes enzymatic hydrolysates of egg and soy proteins as potential antigens, sensitizers, and antioxidants....

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Bibliographic Details
Main Authors:	Svetlana N. Lebedeva, Bulat A. Bolkhonov, Sesegma D. Zhamsaranova, Bayana A. Bazhenova, Svetlana Yu. Leskova
Format:	Article
Language:	English
Published:	Kemerovo State University 2024-07-01
Series:	Техника и технология пищевых производств
Subjects:	egg albumin soy protein hydrolysates residual antigenic activity sensitizing activity antioxidant activity
Online Access:	https://fptt.ru/en/issues/22705/22700/
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