Original paper
Ability of chicken protein hydrolysate to lower serum cholesterol through its bile acid binding activity
Abstract
In this study, chicken breast meat was hydrolyzed enzymatically to obtain chicken meat hydrolysate with its molecular weight to a large extent (98%) less than 3000 Da. The hydrolysate was capable of binding bile acids dose-dependently. The potential hypolipidemic effect of this hydrolysate was evaluated in high-fat-fed hamsters. Total free amino acids in the hydrolysate were seven times higher than those in the chicken meat. As compared with...
Paper Details
Title
Ability of chicken protein hydrolysate to lower serum cholesterol through its bile acid binding activity
Published Date
Jan 1, 2020
Journal
Volume
18
Issue
1
Pages
493 - 499
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Notes
History