Proving the synergistic effect of Alcalase, PepX and PepN during casein hydrolysis by complete degradation of the released opioid precursor peptide VYPFPGPIPN-Reference-Cited by-同舟云学术

Proving the synergistic effect of Alcalase, PepX and PepN during casein hydrolysis by complete degradation of the released opioid precursor peptide VYPFPGPIPN

Published:2018-08-07 Issue:1 Volume:245 Page:61-71
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Stressler Timo,Eisele Thomas,Ewert Jacob,Kranz Bertolt,Fischer Lutz

Funder

German Federal Ministry of Economics and Technology

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/article/10.1007/s00217-018-3140-2/fulltext.html

Reference36 articles.

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3. Ewert J, Glück C, Zeeb B, Weiss J, Stressler T, Fischer L (2018) Modification of the interfacial properties of sodium caseinate using a commercial peptidase preparation from Geobacillus stearothermophilus. Food Hydrocoll 81:60–70

4. Manninen AH (2004) Protein hydrolysates in sports and exercise: a brief review. J Sport Sci Med 3:60–63

5. Lehrer SB, Horner WE, Reese G (1996) Why are some proteins allergenic? Implications for biotechnology. Crit Rev Food Sci Nutr 36:553–564

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