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Egg white ended up being hydrolyzed by trypsin, chymotrypsin and the mixture of both enzymes. The enzyme treatments obtained 50% degree of hydrolysis (DH) at substrate-to-enzyme (S/E) ratio of 10-30 (w/w) and hydrolysis time of 2-5 h. A crossed D-optimal experimental design was then made use of to determine the optimal enzyme composition, S/E ratio and hydrolysis amount of time in purchase to yield hydrolysates with powerful monophenolase and diphenolase inhibitor
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