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- W2351505131 abstract "Egg white was hydrolyzed by Alcalase to prepare egg white peptide in this study. The optimal hydrolysis parameters were determined by Box-Behnken experimental design as 4.5 g/100 mL substrate concentration, pH 9.0, 64 ℃ and 5.0% [E]/[S] ratio, yielding a degree of hydrolysis as high as 21.89% in 3 h of hydrolysis. Egg white peptide could obviously promote the growth of Lactobacillus bulgaricus. The best growth-promoting effect was achieved by addition of 3.0% by volume of egg white hydrolyzed for 3 h(mostly peptides with a molecular weight of 1 513 u), increasing the number of viable cells by 1(lg(CFU/mL)) when compared with the blank control." @default.
- W2351505131 created "2016-06-24" @default.
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- W2351505131 date "2014-01-01" @default.
- W2351505131 modified "2023-09-23" @default.
- W2351505131 title "Preparation of Egg White Peptide and Its Growth-Promoting Activity for Lactobacillus bulgaricus" @default.
- W2351505131 hasPublicationYear "2014" @default.
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