Amino acid, mineral, and degree of hydrolysis of vinegar-egg and its lipid lowering and antioxidant effects in vitro and in vivo

• Main Authors: Zheng, Yue, Liu, Kun, Yan, Wanghui, Wei, Guohua, Chao, Xinyu, Yan, Xiang, Zeng, Qingmei
• Format: Article
• Language: English
• Published: Penerbit Universiti Kebangsaan Malaysia 2019
• Online Access: http://journalarticle.ukm.my/13887/1/10%20Yue%20Zheng.pdf; http://journalarticle.ukm.my/13887/; http://www.ukm.my/jsm/malay_journals/jilid48bil8_2019/KandunganJilid48Bil8_2019.html

Vinegar-egg, a product derived from vinegar and eggs, is a healthy beverage that has been popular in China for a long time. It contains abundant essential and hydrophobic amino acids, and minerals especially Ca and Mg via chemical analyses. The results showed changes of degree of hydrolysis (DH) by...