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Increase of Antioxidant Activities of Egg White Protein Hydrolysate by Fractionation without Using Toxic Chemicals

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Table 1. Enzyme characteristics
Fig. 1. Contents of peptide and pH gradient of autofocusing of RPs (a) and EWPs (b).
Fig. 2. Amino acid compositions of autofocusing fractions of RPs (a) and EWPs (b).
Fig. 4. OH radical-scavenging activity of fractions of RPs (a)  and EWPs (b) with different isoelectric point (pI)
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