ArticleMolecules (Basel, Switzerland)2023
Antioxidant Activity of Egg Yolk Protein Hydrolysates Obtained by Enzymatic and Sub-Critical Water Hydrolysis.
Article in Molecules (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed, 6 citations in OpenAlex.
- Unveiling the patterns and mechanisms of time-specific release of multifunctional peptides from cricket protein.Food chemistry: X · 2026Article
- Free amino acid-rich egg yolk protein hydrolysate promotes osteogenesis of MC3T3-E1 cells association withFrontiers in nutrition · 2026Article
- Dual Perspectives on Peptide-Zinc Complexation: Highlighting Aquatic Sources While Contextualizing Other Natural Origins.Biomolecules · 2025Review
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Authors and funding
4 authors at 1 institution in 1 country.
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Abstract
Obtaining peptides with antioxidant properties by enzymatic hydrolysis has been widely described; however, the use of non-enzymatic methods to obtain peptides with antioxidant capacities has been poorly investigated. In this study, non-soluble proteins obtained from delipidated egg yolk granules were hydrolyzed with trypsin, and with a non-enzymatic method using sub-critical water hydrolysis under a non-oxidizing (nitrogen) and oxidizing (oxygen) atmosphere. The effect of the sub-critical water hydrolysis on the amino acids' composition of the hydrolysates was assessed. Furthermore, the antioxidant capacities of the hydrolysates were evaluated using the ABTS
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