Process for the preparation of antioxidant peptide formulation from egg white hydrolyzates, particularly hen's eggs and antioxidant peptide formulation

• 1. 一种由二肽～五肽组成鸡蛋蛋清粉的制备方法 [P] . 中国专利： CN107772313A . 2018-03-09
• 2. 一种酶法水解鸡蛋蛋清蛋白制备蛋清肽的方法 [P] . 中国专利： CN1321192C . 2007.06.13
• 3. Process for the preparation of antioxidant peptide formulation from egg white hydrolyzates, particularly hen's eggs and antioxidant peptide formulation [P] . PL221160B1 . 2016-02-29

  机译： 由蛋清水解物制备抗氧化剂肽制剂的方法，特别是鸡蛋和抗氧化剂肽制剂

• 4. The manner of obtaining of antioxidizing peptide preparation from hydrolisates of egg whites, especially of hen [P] . PL385014A1 . 2008-10-13

  机译： 从蛋清尤其是母鸡的水解物中获得抗氧化肽制剂的方法

• 5. PREPARATION OF EGG WHITE HYDROLYZATE AND SEPARATION OF PEPTIDE, GLYCOPEPTIDE FRACTION, AND SIALIC ACID [P] . CZ9006712A3 . 1994-01-19

  机译： 卵白水解物的制备及肽，糖肽组分和唾液酸的分离

• 1. Egg quality, fatty acid composition and immunoglobulin Y content in eggs from laying hens fed full fat camelina or flax seed [J] . Gita Cherian, Nathalie Quezada 畜牧与生物技术杂志：英文版 . 2016,第003期
• 2. ACE inhibitory peptides and antioxidant peptides derived from in vitro digestion hydrolysate of hen egg white lysozyme [J] . Shengqi Rao, Jun Sun, Yuntao Liu, Food Chemistry . 2012,第3期
• 3. Identification of antioxidant peptides of hen egg-white lysozyme and evaluation of inhibition of lipid peroxidation and cytotoxicity in the Zebrafish model [J] . Carrillo W., Gomez-Ruiz J. A., Miralles B., European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A . 2016,第10期
• 4. A novel antioxidant and antimicrobial peptide from hen egg white lysozyme hydrolysates. [J] . Memarpoor-Yazdi M, Asoodeh A, Chamani J. Journal of Functional Foods . 2012,第1期
• 5. MOVEMENT PROTOCOL FOR LIQUID EGG PRODUCT, URTHER PROCESSED EGG PRODUCTS, INEDIBLE EGG, TABLE EGGS AND BROKEN EGG SHELLS, EGG-TYPE HATCHING EGGS, AND DAY-OLD CHICKS WITHIN, OUT OF, AND INTO A CONTROL A [C] . Hugo Medina Annual Meeting of the United States Animal Health Association . 2007
• 6. Hen egg lysozyme and egg white peptides can ameliorate dextran sodium sulfate induced colitis in piglets. [D] . Lee, Maggie. 2008
• 7. Effect of pH and Heat Treatment on the Antioxidant Activity of Egg White Protein-Derived Peptides after Simulated In-Vitro Gastrointestinal Digestion [O] . Priyanka Singh Rao, Emerson Nolasco, Akihiro Handa, 2020
• 8. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

• 1. Interaction mechanism of egg white-derived ACE inhibitory peptide TNGIIR with ACE and its effect on the expression of ACE and AT1 receptor [J] . Zhipeng Yu ,Hui Guo ,David Shiuan . 食品科学与人类健康（英文） . 2020,第1期
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• 3. Concentration-Dependent Influence of Silver Nanoparticles on Amyloid Fibrillation Kinetics of Hen Egg-White Lysozyme [J] . Wei Fan ,Xiao-dong Chen ,Li-ming Liu . 化学物理学报 . 2021,第004期
• 4. Effect of Time and Fatty Acid Composition in Eggs of White Leghorn Hens Supplemented with Tuna Oil [J] . Jesus Eduardo Morales-Barrera ,Mariano Jesus Gonzalez-Alcorta ,Rosa Maria Castillo-Dominguez . 食品与营养科学（英文） . 2013,第9期
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