Degradation of α-Lactalbumin and β-Lactoglobulin by Actinidin-Reference-Cited by-同舟云学术

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Degradation of α-Lactalbumin and β-Lactoglobulin by Actinidin

Published:2003-01-07 Issue:2 Volume:17 Page:117-128
ISSN:0890-5436
Container-title:Food Biotechnology
language:en
Short-container-title:Food Biotechnology

Author:

Vázquez-Lara Lourdes,R. Tello-Solís Salvador,Gómez-Ruiz Lorena,García-Garibay Mariano,Rodríguez-Serrano Gabriela M.

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://www.tandfonline.com/doi/pdf/10.1081/FBT-120023075

Reference25 articles.

1. 3rd ed;Adler-Nissen J.,1993

2. Kinetic studies on the thiol protease fromActinidia chinensis

3. Actinidin Levels in Fruit of Species and Some Rootstock–Scion Combinations

4. The amino acid sequence of the tryptic peptides from actinidin, a proteolytic enzyme from the fruit of Actinidia chinensis

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1. Influence of Actinidin-Induced Hydrolysis on the Functional Properties of Milk Protein and Whey Protein Concentrates;Foods;2023-10-17

2. Effects of hydrodynamic cavitation and temperature on nanofiltration performance for concentrating ultrafiltered skim milk;International Journal of Dairy Technology;2023-02-03

3. Milk protein hydrolysis by actinidin: Influence of protein source and hydrolysis conditions;International Dairy Journal;2021-07

4. Reduced IgE and IgG antigenic response to milk proteins hydrolysates obtained with the use of non-commercial serine protease from Yarrowia lipolytica;Food Chemistry;2020-01

5. Hydrolysis with Cucurbita ficifolia serine protease reduces antigenic response to bovine whey protein concentrate and αs-casein;Amino Acids;2015-06-03

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