Table 3.
Water-holding capacity of egg-white (WP) and egg-yolk (YP) protein preparation hydrolysates
| Water-holding capacity (%) | |
|---|---|
| WP substrate | 20.7 |
| WP 2 h hydrolysis | 43.2 |
| YP substrate | 6.7 |
| YP 2 h hydrolysis | 12.8 |
Official websites use .gov
A
.gov website belongs to an official
government organization in the United States.
Secure .gov websites use HTTPS
A lock (
) or https:// means you've safely
connected to the .gov website. Share sensitive
information only on official, secure websites.