Studies on the antioxidative mechanism and antioxidant activities in O/W emulsion of hen’s egg enzymatic hydrolysates
碩士 === 國立嘉義大學 === 食品科學系碩士班 === 93 === In this study, used hen’s egg chalazae powder as raw materials, prepared 2% solutions and sonicated for 5 min at 750W and then hydrolyzed by three commercial proteases (Prozyme 6, Protease A and Protease N) at 45 degrees C for 0~48 hours, respectively. The phys...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2005
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| Online Access: | http://ndltd.ncl.edu.tw/handle/06330961174624699151 |