Identifying the potential of ovalbumin and its’ hydrolysates to be used in a liquid food system to develop functional beverages

Identifying the potential of ovalbumin and its’ hydrolysates to be used in a liquid food system to develop functional beverages

Ready-to-drink protein beverages have gained attention in the functional beverage market. This study examined the possibility of using ovalbumin and its hydrolysates to develop functional protein beverages. Lyophilized ovalbumin (5%, w/v) was dissolved in distilled water (pH 10) with sugar, salt, an...

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Bibliographic Details
Main Authors: Maggonage Hasini Udeshika Maggonage, Prabudhdha Manjula, Edirisingha Dewage Nalaka Sandun Abeyrathne, Dewei Shu, Xi Huang, Dong Uk Ahn
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Poultry Science
Subjects:
Ovalbumin
Enzyme hydrolysis
Functional protein beverage
Bioactive peptide
Antimicrobial
Online Access:http://www.sciencedirect.com/science/article/pii/S0032579124010939
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