<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1665-6423</journal-id>
<journal-title><![CDATA[Journal of applied research and technology]]></journal-title>
<abbrev-journal-title><![CDATA[J. appl. res. technol]]></abbrev-journal-title>
<issn>1665-6423</issn>
<publisher>
<publisher-name><![CDATA[Universidad Nacional Autónoma de México, Instituto de Ciencias Aplicadas y Tecnología]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1665-64232023000500742</article-id>
<article-id pub-id-type="doi">10.22201/icat.24486736e.2023.21.5.2175</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Optimization of egg yolk protein hydrolysis by RSM and properties of hydrolysates]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rios Morales]]></surname>
<given-names><![CDATA[S. N.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Brito de la Fuente]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Aguilar Uscanga]]></surname>
<given-names><![CDATA[M. G.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Torrestiana Sánchez]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Tecnológico Nacional de México IT-Veracruz ]]></institution>
<addr-line><![CDATA[Veracruz ]]></addr-line>
<country>México</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Fresenius Kabi Deutschland GmbH I&amp;D Centers China and Germany, BU PN K&amp;IVF ]]></institution>
<addr-line><![CDATA[Bad Homburg ]]></addr-line>
<country>Germany</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,The National Autonomous University of Mexico Institute of Applied Sciences and Technology ]]></institution>
<addr-line><![CDATA[CDMX ]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2023</year>
</pub-date>
<volume>21</volume>
<numero>5</numero>
<fpage>742</fpage>
<lpage>752</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1665-64232023000500742&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1665-64232023000500742&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1665-64232023000500742&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The effect of temperature, pH, and the enzyme-to-substrate ratio (E/S) on the degree of hydrolysis (DH) of lecithin-free egg yolk (LFEY) protein was optimized by using response surface methodology (RSM). A factorial design was applied to maximize DH and the initial reaction rate (V0). The DH values varied from 16 to 36 % and V0 from 69 to 287 g/L h in the range of tested conditions. The pH was the variable with a major influence on DH and V0. Under the optimized conditions (60°C, pH 9, and E/S=0.35 AU/g) most of the peptides in the hydrolysates had a molecular weight (MW) lower than 12 kDa since the first 10 min of the reaction. Hydrolysates collected after 60 min of the reaction contained mostly oligopeptides (MW&lt;3.5 kDa) with potential antioxidant activity. These hydrolysates might be used as ingredients in high-protein nutritional supplements or the formulation of clinical nutritional products.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Hydrolysis]]></kwd>
<kwd lng="en"><![CDATA[Lecithin-free egg yolk protein]]></kwd>
<kwd lng="en"><![CDATA[oligopeptides]]></kwd>
<kwd lng="en"><![CDATA[alcalase]]></kwd>
</kwd-group>
</article-meta>
</front><back>
<ref-list>
<ref id="B1">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Adler-Nissen]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<source><![CDATA[Enzymic hydrolysis of food proteins]]></source>
<year>1986</year>
<publisher-name><![CDATA[Elsevier applied science publishers]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B2">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Bhaskar]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<name>
<surname><![CDATA[Benila]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
<name>
<surname><![CDATA[Radha]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Lalitha]]></surname>
<given-names><![CDATA[R. G.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Optimization of enzymatic hydrolysis of visceral waste proteins of Catla (Catla catla) for preparing protein hydrolysate using a commercial protease]]></article-title>
<source><![CDATA[Bioresource technology]]></source>
<year>2008</year>
<volume>99</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>335-43</page-range></nlm-citation>
</ref>
<ref id="B3">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Chabanon]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<name>
<surname><![CDATA[Chevalot]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
<name>
<surname><![CDATA[Framboisier]]></surname>
<given-names><![CDATA[X.]]></given-names>
</name>
<name>
<surname><![CDATA[Chenu]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Marc]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Hydrolysis of rapeseed protein isolates: Kinetics, characterization and functional properties of hydrolysates]]></article-title>
<source><![CDATA[Process Biochemistry]]></source>
<year>2007</year>
<volume>42</volume>
<numero>10</numero>
<issue>10</issue>
<page-range>1419-28</page-range></nlm-citation>
</ref>
<ref id="B4">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Cunniff]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
</person-group>
<source><![CDATA[Official methods of analysis of AOAC international]]></source>
<year>1995</year>
<publisher-loc><![CDATA[Washington, DC ]]></publisher-loc>
<publisher-name><![CDATA[Association of Official Analytical Chemists]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B5">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Diniz]]></surname>
<given-names><![CDATA[F. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Martin]]></surname>
<given-names><![CDATA[A. M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Use of response surface methodology to describe the combined effects of pH, temperature and E/S ratio on the hydrolysis of dogfish (Squalus acanthias) muscle]]></article-title>
<source><![CDATA[International journal of food science &amp; technology]]></source>
<year>1996</year>
<volume>31</volume>
<numero>5</numero>
<issue>5</issue>
<page-range>419-26</page-range></nlm-citation>
</ref>
<ref id="B6">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Doucet]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Otter]]></surname>
<given-names><![CDATA[D. E.]]></given-names>
</name>
<name>
<surname><![CDATA[Gauthier]]></surname>
<given-names><![CDATA[S. F.]]></given-names>
</name>
<name>
<surname><![CDATA[Foegeding]]></surname>
<given-names><![CDATA[E. A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Enzyme-induced gelation of extensively hydrolyzed whey proteins by Alcalase: peptide identification and determination of enzyme specificity]]></article-title>
<source><![CDATA[Journal of Agricultural and Food Chemistry]]></source>
<year>2003</year>
<volume>51</volume>
<numero>21</numero>
<issue>21</issue>
<page-range>6300-8</page-range></nlm-citation>
</ref>
<ref id="B7">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Demirhan]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Apar]]></surname>
<given-names><![CDATA[D. K.]]></given-names>
</name>
<name>
<surname><![CDATA[Özbek]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[A kinetic study on sesame cake protein hydrolysis by Alcalase]]></article-title>
<source><![CDATA[Journal of food science]]></source>
<year>2011</year>
<volume>76</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>C64-7</page-range></nlm-citation>
</ref>
<ref id="B8">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Eckert]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Zambrowicz]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Pokora]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Setner]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
<name>
<surname><![CDATA[D&#261;browska]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Szo&#322;tysik]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Chrzanowska]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Egg-yolk protein by-product as a source of ACE-inhibitory peptides obtained with using unconventional proteinase from Asian pumpkin (Cucurbita ficifolia)]]></article-title>
<source><![CDATA[Journal of Proteomics]]></source>
<year>2014</year>
<volume>110</volume>
<page-range>107-16</page-range></nlm-citation>
</ref>
<ref id="B9">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Gbogouri]]></surname>
<given-names><![CDATA[G. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Linder]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Fanni]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Parmentier]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Influence of hydrolysis degree on the functional properties of salmon byproducts hydrolysates]]></article-title>
<source><![CDATA[Journal of food science]]></source>
<year>2004</year>
<volume>69</volume>
<numero>8</numero>
<issue>8</issue>
<page-range>C615-22</page-range></nlm-citation>
</ref>
<ref id="B10">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Guerard]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[Sumaya-Martinez]]></surname>
<given-names><![CDATA[M. T.]]></given-names>
</name>
<name>
<surname><![CDATA[Laroque]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Chabeaud]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Dufossé]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Optimization of free radical scavenging activity by response surface methodology in the hydrolysis of shrimp processing discards]]></article-title>
<source><![CDATA[Process Biochemistry]]></source>
<year>2007</year>
<volume>42</volume>
<numero>11</numero>
<issue>11</issue>
<page-range>1486-91</page-range></nlm-citation>
</ref>
<ref id="B11">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Klompong]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
<name>
<surname><![CDATA[Benjakul]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Kantachote]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Shahidi]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type]]></article-title>
<source><![CDATA[Food chemistry]]></source>
<year>2007</year>
<volume>102</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>1317-27</page-range></nlm-citation>
</ref>
<ref id="B12">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Kurozawa]]></surname>
<given-names><![CDATA[L. E.]]></given-names>
</name>
<name>
<surname><![CDATA[Park]]></surname>
<given-names><![CDATA[K. J.]]></given-names>
</name>
<name>
<surname><![CDATA[Hubinger]]></surname>
<given-names><![CDATA[M. D.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Optimization of the enzymatic hydrolysis of chicken meat using response surface methodology]]></article-title>
<source><![CDATA[Journal of food science]]></source>
<year>2008</year>
<volume>73</volume>
<numero>5</numero>
<issue>5</issue>
<page-range>C405-12</page-range></nlm-citation>
</ref>
<ref id="B13">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Noman]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Xu]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Al-Bukhaiti]]></surname>
<given-names><![CDATA[W. Q.]]></given-names>
</name>
<name>
<surname><![CDATA[Abed]]></surname>
<given-names><![CDATA[S. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Ali]]></surname>
<given-names><![CDATA[A. H.]]></given-names>
</name>
<name>
<surname><![CDATA[Ramadhan]]></surname>
<given-names><![CDATA[A. H.]]></given-names>
</name>
<name>
<surname><![CDATA[Xia]]></surname>
<given-names><![CDATA[W.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Influence of enzymatic hydrolysis conditions on the degree of hydrolysis and functional properties of protein hydrolysate obtained from Chinese sturgeon (Acipenser sinensis) by using papain enzyme]]></article-title>
<source><![CDATA[Process Biochemistry]]></source>
<year>2018</year>
<volume>67</volume>
<page-range>19-28</page-range></nlm-citation>
</ref>
<ref id="B14">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Normah]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
<name>
<surname><![CDATA[Jamilah]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
<name>
<surname><![CDATA[Saari]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<name>
<surname><![CDATA[Yaakob]]></surname>
<given-names><![CDATA[B. C. M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Optimization of hydrolysis conditions for the production of threadfin bream (Nemipterus japonicus) hydrolysate by Alcalase]]></article-title>
<source><![CDATA[Journal of Muscle Foods]]></source>
<year>2005</year>
<volume>16</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>87-102</page-range></nlm-citation>
</ref>
<ref id="B15">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Park]]></surname>
<given-names><![CDATA[P. J.]]></given-names>
</name>
<name>
<surname><![CDATA[Jung]]></surname>
<given-names><![CDATA[W. K.]]></given-names>
</name>
<name>
<surname><![CDATA[Nam]]></surname>
<given-names><![CDATA[K. S.]]></given-names>
</name>
<name>
<surname><![CDATA[Shahidi]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[Kim]]></surname>
<given-names><![CDATA[S. K.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Purification and characterization of antioxidative peptides from protein hydrolysate of lecithin-free egg yolk]]></article-title>
<source><![CDATA[Journal of the American Oil Chemists' Society]]></source>
<year>2001</year>
<volume>78</volume>
<page-range>651-6</page-range></nlm-citation>
</ref>
<ref id="B16">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Peñaranda-López]]></surname>
<given-names><![CDATA[A. L.]]></given-names>
</name>
<name>
<surname><![CDATA[Brito-de la Fuente]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Torrestiana-Sánchez]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Fractionation of hydrolysates from concentrated lecithin free egg yolk protein dispersions by ultrafiltration]]></article-title>
<source><![CDATA[Food and Bioproducts Processing]]></source>
<year>2020</year>
<volume>123</volume>
<page-range>209-16</page-range></nlm-citation>
</ref>
<ref id="B17">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Pokora]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Eckert]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Zambrowicz]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Bobak]]></surname>
<given-names><![CDATA[&#321;.]]></given-names>
</name>
<name>
<surname><![CDATA[Szo&#322;tysik]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[D&#261;browska]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Trziszka]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Biological and functional properties of proteolytic enzyme&#8208;modified egg protein by&#8208;products]]></article-title>
<source><![CDATA[Food science &amp; nutrition]]></source>
<year>2013</year>
<volume>1</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>184-95</page-range></nlm-citation>
</ref>
<ref id="B18">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Quist]]></surname>
<given-names><![CDATA[E. E.]]></given-names>
</name>
<name>
<surname><![CDATA[Phillips]]></surname>
<given-names><![CDATA[R. D.]]></given-names>
</name>
<name>
<surname><![CDATA[Saalia]]></surname>
<given-names><![CDATA[F. K.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[The effect of enzyme systems and processing on the hydrolysis of peanut (Arachis hypogaea L.) protein]]></article-title>
<source><![CDATA[LWT-Food science and technology]]></source>
<year>2009</year>
<volume>42</volume>
<numero>10</numero>
<issue>10</issue>
<page-range>1717-21</page-range></nlm-citation>
</ref>
<ref id="B19">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ruan]]></surname>
<given-names><![CDATA[C. Q.]]></given-names>
</name>
<name>
<surname><![CDATA[Chi]]></surname>
<given-names><![CDATA[Y. J.]]></given-names>
</name>
<name>
<surname><![CDATA[Zhang]]></surname>
<given-names><![CDATA[R. D.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Kinetics of hydrolysis of egg white protein by pepsin]]></article-title>
<source><![CDATA[Czech Journal of food sciences]]></source>
<year>2010</year>
<volume>28</volume>
<numero>5</numero>
<issue>5</issue>
<page-range>355-63</page-range></nlm-citation>
</ref>
<ref id="B20">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Samsudin]]></surname>
<given-names><![CDATA[N. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Halim]]></surname>
<given-names><![CDATA[N. R. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Sarbon]]></surname>
<given-names><![CDATA[N. M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[PH levels effect on functional properties of different molecular weight eel (Monopterus sp.) protein hydrolysate]]></article-title>
<source><![CDATA[Journal of food science and technology]]></source>
<year>2018</year>
<volume>55</volume>
<page-range>4608-14</page-range></nlm-citation>
</ref>
<ref id="B21">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Singh]]></surname>
<given-names><![CDATA[T. P.]]></given-names>
</name>
<name>
<surname><![CDATA[Siddiqi]]></surname>
<given-names><![CDATA[R. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Sogi]]></surname>
<given-names><![CDATA[D. S.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Statistical optimization of enzymatic hydrolysis of rice bran protein concentrate for enhanced hydrolysate production by papain]]></article-title>
<source><![CDATA[Lwt]]></source>
<year>2019</year>
<volume>99</volume>
<page-range>77-83</page-range></nlm-citation>
</ref>
<ref id="B22">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[de Castro]]></surname>
<given-names><![CDATA[R. J. S.]]></given-names>
</name>
<name>
<surname><![CDATA[Sato]]></surname>
<given-names><![CDATA[H. H.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[A response surface approach on optimization of hydrolysis parameters for the production of egg white protein hydrolysates with antioxidant activities]]></article-title>
<source><![CDATA[Biocatalysis and Agricultural Biotechnology]]></source>
<year>2015</year>
<volume>4</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>55-62</page-range></nlm-citation>
</ref>
<ref id="B23">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Sun]]></surname>
<given-names><![CDATA[Z.]]></given-names>
</name>
<name>
<surname><![CDATA[Qin]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[Cao]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Yan]]></surname>
<given-names><![CDATA[X.]]></given-names>
</name>
<name>
<surname><![CDATA[Li]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[Huang]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Wang]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Optimization of hydrolysis conditions for the isolation of angiotensin-I converting enzyme (ACE) inhibitory peptides from Rhopilema hispidum]]></article-title>
<source><![CDATA[Journal of Ocean University of China]]></source>
<year>2018</year>
<volume>17</volume>
<page-range>1458-64</page-range></nlm-citation>
</ref>
<ref id="B24">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Wang]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<name>
<surname><![CDATA[Wang]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Egg yolk protein modification by controlled enzymatic hydrolysis for improved functionalities]]></article-title>
<source><![CDATA[International Journal of food science &amp; technology]]></source>
<year>2009</year>
<volume>44</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>763-9</page-range></nlm-citation>
</ref>
<ref id="B25">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Wu]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Sun]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Tong]]></surname>
<given-names><![CDATA[Z.]]></given-names>
</name>
<name>
<surname><![CDATA[Lan]]></surname>
<given-names><![CDATA[X.]]></given-names>
</name>
<name>
<surname><![CDATA[Zhao]]></surname>
<given-names><![CDATA[Z.]]></given-names>
</name>
<name>
<surname><![CDATA[Liao]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Optimization of hydrolysis conditions for the production of angiotensin-I converting enzyme-inhibitory peptides and isolation of a novel peptide from lizard fish (Saurida elongata) muscle protein hydrolysate]]></article-title>
<source><![CDATA[Marine drugs]]></source>
<year>2012</year>
<volume>10</volume>
<numero>5</numero>
<issue>5</issue>
<page-range>1066-80</page-range></nlm-citation>
</ref>
<ref id="B26">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Wasswa]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Tang]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Gu]]></surname>
<given-names><![CDATA[X. H.]]></given-names>
</name>
<name>
<surname><![CDATA[Yuan]]></surname>
<given-names><![CDATA[X. Q.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Influence of the extent of enzymatic hydrolysis on the functional properties of protein hydrolysate from grass carp (Ctenopharyngodon idella) skin]]></article-title>
<source><![CDATA[Food Chemistry]]></source>
<year>2007</year>
<volume>104</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>1698-704</page-range></nlm-citation>
</ref>
<ref id="B27">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Yu]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Sun]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Liu]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Bi]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Zhang]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Yang]]></surname>
<given-names><![CDATA[Q.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Ultrasonic-assisted enzymolysis to improve the antioxidant activities of peanut (Arachin conarachin L.) antioxidant hydrolysate]]></article-title>
<source><![CDATA[International journal of molecular sciences]]></source>
<year>2012</year>
<volume>13</volume>
<numero>7</numero>
<issue>7</issue>
<page-range>9051-68</page-range></nlm-citation>
</ref>
<ref id="B28">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Yuan]]></surname>
<given-names><![CDATA[X.]]></given-names>
</name>
<name>
<surname><![CDATA[Gu]]></surname>
<given-names><![CDATA[X.]]></given-names>
</name>
<name>
<surname><![CDATA[Tang]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Optimization of the production of Momordica charantia L. Var. abbreviata Ser. protein hydrolysates with hypoglycemic effect using Alcalase]]></article-title>
<source><![CDATA[Food chemistry]]></source>
<year>2008</year>
<volume>111</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>340-4</page-range></nlm-citation>
</ref>
<ref id="B29">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Zambrowicz]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Pokora]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Eckert]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Szo&#322;tysik]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Anna]]></surname>
<given-names><![CDATA[D. Ä.]]></given-names>
</name>
<name>
<surname><![CDATA[Chrzanowska]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Trziszka]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Antioxidant and antimicrobial activity of lecithin free egg yolk protein preparation hydrolysates obtained with digestive enzymes]]></article-title>
<source><![CDATA[Functional Foods in Health and Disease]]></source>
<year>2012</year>
<volume>2</volume>
<numero>12</numero>
<issue>12</issue>
<page-range>487-500</page-range></nlm-citation>
</ref>
<ref id="B30">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Zambrowicz]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Pokora]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Setner]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
<name>
<surname><![CDATA[D&#261;browska]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Szo&#322;tysik]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Babij]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[Chrzanowska]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Multifunctional peptides derived from an egg yolk protein hydrolysate: isolation and characterization]]></article-title>
<source><![CDATA[Amino acids]]></source>
<year>2015</year>
<volume>47</volume>
<page-range>369-80</page-range></nlm-citation>
</ref>
</ref-list>
</back>
</article>
