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National Agricultural Library
U.S. Department of Agriculture
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  4. EXPLORING POTENTIALS OF BIOACTIVE PHOSPHOPEPTIDE PRODUCTION FROM PHOSVITIN IN HEN'S EGG YOLK AS A NOVEL FUNCTIONAL INGREDIENT

EXPLORING POTENTIALS OF BIOACTIVE PHOSPHOPEPTIDE PRODUCTION FROM PHOSVITIN IN HEN'S EGG YOLK AS A NOVEL FUNCTIONAL INGREDIENT

Objective

The overall goal of this project is to determine the potentials for the production of bioactive phosvitin phosphopeptides using the novel combination technology of the pressurized heat-pretreatment and two-enzyme system and its applicability as the nutraceutical, pharmaceutical, or cosmeceutical agents. To accomplish the goal, we propose two specific objectives:To produce enzyme hydrolysates of phosvitin from hen's egg yolk using the novel combination technology of pressurized heat pretreatment and two-enzyme system.To evaluate the functional and structural characteristics of the phosphopeptides in the hydrolysates.

Investigators
Min, B. R.
Institution
USDA - Agricultural Research Service
Start date
2019
End date
2021
Funding Source
Nat'l. Inst. of Food and Agriculture
Project number
MDX-FS201902
Accession number
1018742
Commodities
Meat, Poultry, Game
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