Production of Casein Hydrolysates from Concentrated Skim Milk Using Ultrafiltration Techniques
Author:
Funder
Daegu University
Publisher
Korean Society of Milk Science and Biotechnology
Subject
General Earth and Planetary Sciences,General Environmental Science
Link
http://www.ejmsb.org/download/download_pdf?doi=10.22424/jdsb.2023.41.3.149
Reference9 articles.
1. Fox PF. Encyclopedia of dairy sciences. 2nd ed. London, UK: Elsevier; 2011. p. 458-464. 10.1016/B978-0-12-374407-4.00310-1
2. Meisel H. Biochemical properties of regulatory peptides derived from milk proteins. Biopolymers. 1997;43:119-128. 10.1002/(SICI)1097-0282(1997)43:2<119::AID-BIP4>3.0.CO;2-Y
3. Kelly PM. Milk protein products: membrane-based fractionation. In: Fuquay JW, editor. The encyclopedia of dairy sciences. 2nd ed. London, UK: Elsevier; 2011. p. 864-872. 10.1016/B978-0-12-374407-4.00349-6
4. Peterson RF, Nauman LW, McMeekin TL. The separation and amino acid composition of a pure phosphopeptone prepared from β-casein by the action of trypsin. J Am Chem Soc. 1958;80:95-99. 10.1021/ja01534a026
5. Ono T, Ohotawa T, Takagi Y. Complexes of casein phosphopeptide and calcium phosphate prepared from casein micelles by tryptic digestion. Biosci Biotechnol Biochem. 1994;58:1376-1380. 10.1271/bbb.58.1376
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