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Table 3 Effects of protein hydrolysate on the micellar fatty acid contents in vitro

From: Heated egg white has no effect, but lactic fermented and unheated egg white reduces abdominal fat in rats

 

Micellar fatty acid (%)

Casein-PH

33.9 ± 1.1

EWP-PH

28.9 ± 1.4*

Casein-PH

49.1 ± 0.9

Ovalbumin-PH

36.3 ± 0.7#

Ovotransferrin-PH

36.0 ± 0.6#

Ovomucoid-PH

65.5 ± 6.8

Lysozyme-PH

32.0 ± 0.3#

Casein-PH

38.8 ± 0.6

Reconstract EWP-PH

38.1 ± 0.6

  1. Mean ± SE of 3–5 samples. Different letters were shown a significant difference (p < 0.05). EWP: egg white protein, PH: pepsin hydrolysate, Reconstructed EWP: Ovalbumin-PH: Ovotransferrin-PH: Ovomucoid-PH: Lysozyme-PH = 54:12.5:11:3.5
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Lipids in Health and Disease

ISSN: 1476-511X