Application of an acid proteinase from Monascus purpureus to reduce antigenicity of bovine milk whey protein-Reference-Cited by-同舟云学术

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Application of an acid proteinase from Monascus purpureus to reduce antigenicity of bovine milk whey protein

Published:2011-02-05 Issue:9 Volume:38 Page:1485-1492
ISSN:1367-5435
Container-title:Journal of Industrial Microbiology & Biotechnology
language:en
Short-container-title:J Ind Microbiol Biotechnol

Author:

Nilantha Lakshman P. L.,Tachibana Shinjiro,Toyama Hirohide,Taira Toki,Suganuma Toshihiko,Suntornsuk Worapot,Yasuda Masaaki

Publisher

Oxford University Press (OUP)

Subject

Applied Microbiology and Biotechnology,Biotechnology,Bioengineering

Link

http://link.springer.com/content/pdf/10.1007/s10295-010-0933-0.pdf

Reference36 articles.

1. Adler-Nissen J (1979) Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid. J Agric Food Chem 27:1256–1262

2. Ametani A, Sakurai T, Katakura Y, Kuhara S, Hirakawa H, Hosoi T, Dosako SI, Kaminogawa S (2003) Amino acid residue substitution at T-cell determinant-flanking sites in β-lactoglobulin modulates antigen presentation to T cells through subtle conformational change. Biosci Biotechnol Biochem 67:1507–1514

3. Dalgalarrondo M, Dufour E, Chobert JM, Bertrand-Harb C, Haertlé T (1995) Proteolysis of β-lactoglobulin and β-casein by pepsin in ethanolic media. Int Dairy J 5:1–14

4. Ena JM, Van Beresteijn ECH, Robben AJPM, Schmidt DG (1995) Whey protein antigenicity reduction by fungal proteinases and a pepsin/pancreatin combination. J Food Sci 60:104–110

5. Godfrey T, West SI (1996) Industrial enzymology, 2nd edn. Macmillan, New York, pp 3–8

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