Peptides with antioxidant and antibacterial potential in anion‐exchange fractions of pepsin‐hydrolyzed <scp>IPB</scp> ‐ <scp>D1</scp> chicken egg white
Charge-based fractionation enhanced the bioactivity of IPB-D1 egg white peptides effectively. These results highlight the potential of IPB-D1 chicken egg white as a novel source of functional peptides with antioxidant and antibacterial effects for applications in the food and health industries. © 2025 Society of Chemical Industry.
Authors
- Zakiah Wulandari (ORCID: https://orcid.org/0000-0002-8714-8192)
- Cahyo Budiman (ORCID: https://orcid.org/0000-0002-2052-9572)
- Teuku Muhammad Alfiansyah (ORCID: https://orcid.org/0009-0001-2643-2974)
Institutions
- Universiti of Malaysia Sabah (MY)
- IPB University (ID)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-11-03
- DOI
- https://doi.org/10.1002/jsfa.70290
- Primary Topic
- Protein Hydrolysis and Bioactive Peptides
- Type
- article
- Field-Weighted Citation Impact
- 0.00