The amino protein known as a protein hydrolysate enzyme is utilized in the hydrolysis of bonds in various applications. The main application of protein hydrolysates is the elimination of protein ...

The suggestions come from a new study that tested how different kinds of ultrasound pre-treatments of egg white protein (EWP) altered its susceptibility to enzymatic hydrolysis, before analysing the ...

Source: International Journal of Gastronomy and Food Science Published online ahead of print, doi: 10.1016/j.ijgfs.2015.04.001 “Egg protein hydrolysates: New culinary textures” Authors: M.