[Enzymatic hydrolysates of whey protein and chicken egg ppotein: production, physical-chemical and immunochemical characteristics].
S N ZorinYuliya S SidorovaV K MazoPublished in: Voprosy pitaniia (2020)
A significant decrease in the content of high molecular weight peptides and a decrease in the antigenicity of peptide mixtures based on WPC and CEP to the values that permit their use in hypoallergenic products is achieved by combining proteolysis and double ultrafiltration through a UF10 membrane.